What are the five mother sauces in classical cuisine?

The five mother sauces in classical cuisine are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. These sauces serve as the foundational bases for many other sauces and dishes within classical French cooking.

Béchamel is a white sauce made from milk and a white roux, often used in dishes like lasagna or macaroni and cheese. Velouté is a light stock-based sauce thickened with a roux, serving as a base for sauces like Allemande and Suprême. Espagnole, or brown sauce, is a rich sauce made from brown stock, a brown roux, and mirepoix, typically used in gravies and rich dishes. Tomato sauce is versatile, used in countless dishes, from pasta to stews, made primarily with tomatoes. Lastly, Hollandaise is a creamy sauce made from egg yolks, butter, and lemon juice, famously used in dishes like Eggs Benedict.

This classification into five mother sauces is a fundamental concept in classical cuisine, demonstrated by the ability to create derivative sauces—known as "daughter sauces"—from these bases. Other options do not represent the classical mother sauces but rather include variations or different types of sauces altogether, making them incorrect.