A chef of which nationality created the five "mother sauces"?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas. Escoffier originally designated 4 primary mother sauces, along with mayonnaise as a cold mother sauce and Hollandaise as a “daughter” sauce. When his book was translated into English, mayonnaise was left out and Hollandaise was listed as a mother sauce.

Source: Health Line