So What is a Mother Sauce?
Without boring you with historical fact and detail, a mother sauce serves as the base for numerous other sauces.  These "other" sauces are commonly known as small or compound sauces.  Before I confuse you, let's look at the mother sauces...

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		The Mother Sauces
Bechamél		A milk sauce that serves as a base for most cream sauces.	Recipe
Espagnole		Also known as brown sauce; A highly flavored brown stock that has been thickened.	Recipe
Hollandaise		Made from eggs, this emulified sauce has several offspring including Bearnaise.	Recipe
Tomato		A sauce made from tomatoes and flavored with vegetables, stock and pork.	Recipe
Velouté		Simply a thickened white stock; Made from chicken, veal or fish stock.	Recipe

In most cases, when you are served a food with a sauce, it will be a compound sauce.  The mother sauces are actually a little bland so that the flavors of the compound sauces can be easily adjusted and not over-powered.

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