Which of the following are the five "Mother Sauces" in classical French cuisine?

The five "Mother Sauces" in classical French cuisine are indeed béchamel, velouté, Espagnole, tomato, and hollandaise. These sauces serve as foundational sauces from which many derivative sauces can be made, allowing for a wide variety of flavors and applications in culinary dishes.

Béchamel is a white sauce made from milk and a roux (a mixture of flour and butter), serving as the base for sauces like cheese sauce. Velouté is a blond sauce made from a light stock thickened with a roux, which can be the foundation for various velouté-based sauces. Espagnole, or brown sauce, is created by thickening a brown stock with a brown roux and is often used for more robust flavors in sauces. Tomato sauce, while often seen in Italian cuisine, is considered one of the mother sauces in French cooking and can be used in dishes that require a tomato base. Finally, hollandaise is an emulsified sauce made from egg yolks, clarified butter, and lemon juice, commonly used in dishes such as Eggs Benedict.

The other options do not correctly represent the classic "Mother Sauces" as they include either entirely different sauces or combinations that are not traditionally recognized in French