What are the 5 mother sauces as defined by Auguste Escoffier in the twentieth century? Béchamel, Velouté, Espagnole, Hollandaise and Tomate.
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What are the 5 mother sauces as defined by Auguste Escoffier in the twentieth century? Béchamel, Velouté, Espagnole, Hollandaise and Tomate.
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