Different groups of mother and daughter sauces have been proposed by different chefs, varying in number and selection.
The pioneering chef Auguste Escoffier is credited with establishing the importance of Espagnole, Velouté, Béchamel and Tomate, as well as Hollandaise and Mayonnaise.
[50] The 1907 English edition of Le guide culinaire, A Guide to Modern Cookery, listed fewer "basic sauces", including Hollandaise alongside espagnole, "half glaze" (demi glace), velouté, allemande, béchamel, and tomate.
[18] Béchamel is a milk-based sauce, thickened with a white roux and typically flavoured with onion, nutmeg, or thyme.
[66] Hollandaise is a warm emulsion based on egg yolk and clarified butter, flavoured with lemon juice or vinegar.