PSA: The mother sauce debate in today's kitchens

I've been cooking for a while, and I remember when every chef had to learn the five mother sauces. Now, I see many kitchens with sauces from all over the world. Some say the old ways teach you the basics you need. Others think sticking to French sauces holds back new ideas. For example, why bother with a velouté when dashi broth is an option? I'm torn between respect for tradition and love for innovation. What do you all think?

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1 Comment

harper_singh186h ago

Honestly, why are we treating this like some life or death thing? The mother sauces are just tools, not holy texts. Cooking moves on, and new ideas come from everywhere. If a sauce from another culture works better, use it. Getting hung up on tradition vs. innovation misses the point of feeding people well.