Five so-called mother sauces of French cooking were codified by the chef Auguste Escoffier in the early 20th century. (Many other sauces—“daughter” or “secondary” sauces—used in French cooking are derived from these basic recipes.) They are:
• Sauce Béchamel is made of milk, butter, and flour.
• Sauce Espagnole is made of stock, butter, and flour.
• Sauce Hollandaise is made of egg, butter, and lemon juice.
• Sauce Velouté is made of stock, butter, and flour.
• Sauce Tomate is made of tomatoes, butter, and flour
Write down the “is an ingredient of” relation on Ingredients × Sauces using the tabular representation of relations introduced in Figure 8.2.
