List the five classic mother sauces.

• A. Béchamel, Velouté, Espagnole, Tomate, Hollandaise.
• B. Béchamel, Velouté, Espagnole, Tomate, Demi-glace.
• C. Béchamel, Velouté, Tomate, Marinara, Hollandaise.
• D. Béchamel, Velouté, Espagnole, Tomate, Pesto.

Answer: (A)

Five mother sauces are the foundational bases in classic French cuisine, serving as the starting point for many derivative sauces. The five are Béchamel, Velouté, Espagnole, Tomate, and Hollandaise.

Béchamel is a milk-based sauce thickened with white roux, giving a smooth, creamy texture. Velouté is made from a light stock (such as chicken, veal, or fish) thickened with roux, forming a pale, velvety sauce. Espagnole is a brown sauce built from brown stock with mirepoix, tomato purée, and roux, resulting in a rich, deep flavor. Tomate is a tomato-based sauce that can be refined with aromatics and sometimes a touch of stock. Hollandaise is an emulsified sauce of egg yolks and clarified butter, seasoned and often brightened with lemon.

From these bases come numerous derivatives, like demi-glace from Espagnole, or Béarnaise from Hollandaise. Other options listed are not part of the classic five: demi-glace is a derivative, while marinara and pesto originate outside the traditional French mother-sauce framework.