Sauces that are derivatives of the mother sauces ... At the heart of all but the hollandaise sauce is a roux — a mixture of flour and fat used as a thickening agent. Of course, modern chefs ...

Termed mother sauces, béchamel, Hollandaise, espagnole ... The French call the sauce derivatives "daughter sauces." By adding a variety of ingredients, from cream to wine, daughter sauces ...