Den mest almindelige klassificering af grundsaucer tilskrives kokken [[Auguste Escoffier]]<ref>Lundberg, Donald E. (1965). ''Understand Cooking''. Pennsylvania State University. p. 277.</ref><ref name=":1">Allen, Gary (2019). ''Sauces Reconsidered: Après Escoffier''. Rowman & Littlefield. p. 52.</ref><ref>Ruhlman, Michael (2007). ''The Elements of Cooking: Translating the Chef's Craft for Every Kitchen''. Simon and Schuster. p. 171.</ref><ref>"Do You Know Your French Mother Sauces?". ''Kitchn''. Archived from [https://web.archive.org/web/20201112020549/https://www.thekitchn.com/do-you-know-your-french-mother-sauces-211794 the original] on 2020-11-12. Retrieved 2020-12-08.</ref> og er baseret på de klassificeringer, som han præsenterede i sin banebrydende 2. udgave af ''[[Le guide culinaire]]'' fra 1903:<ref>Escoffier, A. (Auguste); Escoffier, A. (Auguste); Herndon, James B.; Herndon/Vehling Collection. fmo (1907). ''[[iarchive:cu31924000610117|A guide to modern cookery]]''. Cornell University Library. London : W. Heinemann. p. 2.</ref>
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