Who developed the modern system for classifying Sauce?

There isn't one specific person or group that developed a "modern system" for classifying sauces. This is because:

* Sauce classification is complex: It involves considering various factors like cooking methods, ingredients, flavor profiles, and even cultural origins. There's no single, universally agreed upon system.

* Culinary traditions influence categorization: Different cultures have their own ways of classifying and categorizing sauces.

* Evolutionary nature of cuisine: Food and cooking techniques constantly evolve, making it difficult to establish a rigid classification system.

However, here are some influential figures and ideas that have shaped how we understand and categorize sauces:

* Auguste Escoffier: This renowned French chef revolutionized French cuisine in the early 20th century. He standardized cooking techniques and organized sauces into a hierarchical system based on their base ingredients and complexity, which is still influential today.

* The "mother sauces" concept: Escoffier's work emphasized the five "mother sauces" (béchamel, velouté, espagnole, hollandaise, and tomato), from which countless variations can be derived. This framework provides a helpful starting point for understanding sauce families.

* Modern culinary approaches: Contemporary chefs often take a more flexible approach to sauce classification. They might focus on flavor profiles, cooking methods, or even the specific ingredients used.

It's important to note that while there might not be one definitive system, culinary professionals and food enthusiasts often use a combination of these influences to understand and categorize the vast world of sauces.