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Sauces are thickened liquid additions to a recipe, used to enhance the flavor or appearance, or to add moisture. In the 1800s, theFrench chefs Antonin Carême and Auguste Escoffier developed a systematic categorization of sauces, based on five "mother sauces". All sauces were considered to be a variation of one of these sauces. As other cuisines and ingredients have become more common to world cuisine, the number of mother sauces and sauce families has expanded slightly, but most sauces can be seen as a variation or adaptation of a few basics.
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