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A.
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: 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 Related Posts: Post your comment here: |