What did george auguste escoffier say about mother sauces?

Georges Auguste Escoffier categorized sauces into five "mother sauces" in his culinary guide, which serve as the foundation for a variety of derivative sauces. He emphasized the importance of mastering these basic sauces—Béchamel, Velouté, Espagnole, Hollandaise, and Tomato—as essential skills for any chef. Escoffier's system streamlined French cuisine and highlighted the significance of sauces in enhancing dishes. His work laid the groundwork for modern culinary techniques and education in classical cooking.