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5 mother sauces, 5 french mother sauces, five mother sauces, five french mother sauces,

Any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

A classic French sauce made from mayonnaise, mustard, capers, chopped gherkins, anchovies, and fresh herbs.

In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

A derivation of the traditional French hollandaise sauce, this sauce is made with egg yolks and butter.

A basic French white sauce made by adding hot milk to a white roux (heated butter mixed with flour)....

Defining one type of sauce as a traditional Mexican Chili Sauce is difficult due to the many different varieties that are made and referred to as a Chili Sauce.

An emulsion sauce made with mayonnaise as the base that is colored green with various other ingredients.

A hot sauce made with red hot peppers, vinegar, salt, and special spices. Many of the Louisiana hot sauces are made with cayenne peppers, which provide for a mild hot sauce.

A dipping sauce made for shrimp, crab, and other seafood. It can also be used for meats, in salads, and with hors d’oeuvres.

A French sauce that is basically a thickened cream substance, which can be served as a topping for fruit, applesauce, cobbler, or pudding and can also be used as a thickener in sauces.

A cheese sauce made by using Béchamel sauce (white sauce made by cooking flour and butter and then adding milk) as the base with Swiss and Parmesan cheese added to thicken and flavor the sauce.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

A basic French sauce made of oil, vinegar and seasonings, used as a salad dressing or to coat cold vegetables, or other cold dishes.

A thickened liquid that is flavored or seasoned to enhance the flavor of the food that it is to accompany.

A sauce made with the juices released from oven roasted or stove top cooked foods, such as meat, poultry or vegetables.

One of the basic white sauces of French origin, which is prepared from a white stock, such as chicken or seafood stock, and a roux.

A salty brown Asian sauce used as a seasoning or condiment to enhance and harmonize the flavors of various foods.

A sauce made with egg yolks that are beaten as they are warmed slightly. Butter is gradually added along with lemon juice to create a thick, creamy sauce.

Like many pasta sauces, there are several that are traditional sauces native to their region of origination, such as Bolognese, a traditional Italian sauce originating in Bologna, Italy.