The term “the Grand Sauces” is another term for the Mother Sauces (aka “the Leading Sauces”), five sauces which are considered the foundation for most sauces in classical French cuisine.

The Mother Sauces are:
Bechamel
Velouté
Brown Sauce (aka Sauce Espagnole)
Tomato Sauce
Hollandaise

These sauces are the basic recipes from which a great many sub-sauces (aka “small sauces” or “daughter sauces”) can be produced.

– Question Submitted by Helbert

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