What are the five mother sauces in classical French cuisine?

The classification of the five mother sauces in classical French cuisine is foundational to culinary education and practice. The correct answer identifies Béchamel, Velouté, Espagnole, Hollandaise, and Tomato as the five mother sauces.

Béchamel is a white sauce made from a roux of butter and flour mixed with milk. It serves as the base for many sauces and dishes, particularly in creamy or cheese-based recipes. Velouté, another foundational sauce, is a light stock-based sauce thickened with a roux, serving as a base for various sauces as well. Espagnole, or brown sauce, is a richer flavor profile, derived from a darker roux combined with beef stock and tomatoes, often leading to more complex sauces. Hollandaise is an emulsion of egg yolks, butter, and lemon juice, known for its creamy texture and richness, primarily used in breakfast dishes like Eggs Benedict. Finally, Tomato sauce is derived from tomatoes and forms the backbone for numerous pasta and Italian dishes.

Understanding these sauces is essential for aspiring chefs, as they serve as the basis for a wide range of secondary sauces, often referred to as "daughter sauces." Each mother sauce has unique characteristics and variations, making them indispensable in