Name the three types of sauces that must be made from a roux.

The correct answer identifies the three sauces that are based on a roux, which is a mixture of fat (usually butter) and flour used to thicken sauces. Béchamel, Velouté, and Espagnole are all classic sauces in French cuisine that stem from this foundational technique.

Béchamel sauce is a white sauce made from milk that is thickened with a white roux. This sauce serves as the base for many other sauces and dishes.

Velouté is made by adding stock to a white roux, resulting in a light sauce that can be enriched further with additional ingredients. It's one of the mother sauces of classical French cooking.

Espagnole, or brown sauce, involves a darker roux and incorporates brown stock, tomatoes, and mirepoix, making it richer and more complex in flavor compared to the other mother sauces.

The other options feature sauces that do not rely on a roux as a thickening agent. For instance, hollandaise is an emulsified sauce made from egg yolks and butter, while salsa, marinara, and pesto are sauce types that come from different culinary traditions and use various ingredients for flavor and texture without the reliance on a roux foundation. Similarly, the pastas mentioned