Mother Sauce Catalog
Thirteen foundational (“mother”) sauces across five culinary traditions — the five classical French sauces of Escoffier plus Japanese, Indian, and Chinese base sauces. Each row gives the sauce's cultural family, a short description, its canonical key ingredients, and the well-known derivative (“daughter”) sauces built from it. Every row is read live at build time from OnlyCSharp.Data.Catalogs.Arts.Culinary.Cuisine.MotherSauceCatalog.All. Authored as .razor; rendered to static HTML.
Source: Escoffier (1903) Le Guide Culinaire (public domain by age); JCAF base-sauce references; Panjabi (1994). Classical sauce taxonomy is an uncopyrightable culinary fact; each record carries a WikiSlug provenance anchor. See the leaf README.
| Sauce | Family | Description | Key ingredients | Derivatives |
|---|---|---|---|---|
| Bechamel | French | White sauce from butter roux and milk. | Butter, Flour, Milk | Mornay, Soubise, Nantua |
| Veloute | French | Light stock-based sauce from roux and white stock. | Butter, Flour, White stock | Supreme, Allemande, Normande |
| Espagnole | French | Brown sauce from roasted bones and vegetables. | Roasted bones, Mirepoix, Tomato paste | Demi-glace, Bordelaise, Chasseur |
| Tomat | French | Tomato sauce with salt pork and vegetables. | Tomatoes, Salt pork, Mirepoix | Provencale, Marinara, Arrabbiata |
| Hollandaise | French | Emulsified butter sauce with egg yolk and lemon. | Butter, Egg yolks, Lemon juice | Bearnaise, Choron, Maltaise |
| Dashi | Japanese | Fundamental umami stock from kombu and katsuobushi. | Kombu, Katsuobushi | Miso soup, Noodle broth, Chawanmushi |
| Tsuyu | Japanese | Concentrated dipping sauce for noodles and tempura. | Dashi, Mirin, Soy sauce | Soba tsuyu, Udon dipping sauce |
| Ponzu | Japanese | Citrus-based soy sauce with dashi. | Soy sauce, Yuzu juice, Dashi, Mirin | Shabu-shabu ponzu |
| Teriyaki Base | Japanese | Sweet-savory glaze from soy, mirin, sake, sugar. | Soy sauce, Mirin, Sake, Sugar | Chicken teriyaki, Salmon teriyaki |
| Makhani Base | Indian | Tomato-butter-cream base for rich curries. | Tomatoes, Butter, Cream, Garam masala | Butter chicken, Dal makhani, Paneer makhani |
| Masala Base | Indian | Onion-tomato-spice base foundational to North Indian cooking. | Onion, Tomatoes, Garlic, Ginger, Spices | Chicken masala, Vegetable curry |
| Korma Base | Indian | Mild cream-nut sauce from yogurt, almonds, cream. | Yogurt, Cream, Almonds, Cashews | Chicken korma, Vegetable korma |
| Xo Sauce | Chinese | Spicy dried-seafood-and-chilli base used in Cantonese cuisine. | Dried shrimp, Dried scallops, Chillies, Ham | XO fried rice, XO noodles |