 It is unknown how many sauces Carême is responsible for, but it is estimated to be in the hundreds.The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême.Carême considered the four "grandes sauces" to be espagnole, velouté, allemande, and béchamel, from which a large variety of petites sauces could be composed.