Name the five classic mother sauces.

• A. Bechamel, Velouté, Espagnole, Tomato, Hollandaise.
• B. Bechamel, Velouté, Espagnole, Tomato, Alfredo.
• C. Becherl, Veloute, Espagnole, Tomato, Mayonnaise.
• D. Bechamel, Espagnole, Velouté, Soy sauce, Hollandaise

Answer: (B)

These are the five foundational sauces in classical French cookery, from which many other sauces are built: Béchamel, Velouté, Espagnole, Tomate, and Hollandaise. Béchamel is a white sauce made with butter, flour, and milk. Velouté uses a white roux with a light stock (such as chicken, fish, or veal) to create a smooth sauce. Espagnole, or brown sauce, begins with a brown roux plus beef or veal stock and aromatics for richness. Tomate sauce is based on tomatoes cooked with mirepoix and stock to deepen flavor. Hollandaise is an emulsion of egg yolks and clarified butter, finished with lemon.

Other options often include sauces like Alfredo, mayonnaise, or soy sauce, which aren’t part of the five classic mother sauces.