Ever heard of the five French mother sauces. Originally classified by Marie Antoine-Careme in the 19th century and later updated by Auguste Escoffier in the 20th century, the sauces include bechamel, veloute, espagnole, hollandaise, and tomato. It's sometimes served with eggs, fish, steamed veggies, or poultry and is a major component of many creamy pasta dishes, like macaroni and cheese or lasagna.