What are the five mother sauces in French cuisine?

The five mother sauces in French cuisine are fundamental sauces from which many other sauces are derived. These sauces provide the base for a wide variety of dishes and are essential for any culinary professional to know. The correct answer includes béchamel, velouté, espagnole, hollandaise, and tomato sauce, which are recognized for their distinct preparation methods and flavor profiles.

• Béchamel is a white sauce made from milk and a white roux, serving as the base for cheese sauces and creamy gravies.
• Velouté is a light stock-based sauce thickened with a roux, commonly used for soups and more complex sauces.

• Espagnole, or brown sauce, is made from a brown stock and a dark roux, often used in richer recipes.
• Hollandaise is an emulsified sauce made from egg yolks, butter, and lemon juice, famously used in dishes like eggs Benedict.
• Tomato sauce serves as a base for pasta sauces and other dishes, emphasizing the versatility of tomatoes.

Understanding these mother sauces allows chefs to create a wide range of derivative sauces and dishes, forming the cornerstone of classical French cuisine. The other options, featuring sauces from various culinary traditions or styles, do not represent the foundational sauces of