This study is to investigate 5 mother sauce on western cuisine based on the study restults about 5 mother sauce. The sauce on western cuisine is classified with color, usage, basic sauce, main ingredients ect. Among this classification, there is widely used in color classification internationlly. There is 5 mother sauce classified with color. The deriviative sauces is made based on basic sauce. The study about demiglace sauce and tomato sauce have been studied a lot in former study. But the study about other sauces is deficiency. 3 mother sauce besides demiglace and tomato sauce have been widely used in hotel and foodservice. In the future, various study about bechamel, veloute and hollandaise sauce is required.