How many 'mother sauces' are there?

How many 'mother sauces' are there?

• A. 3
• B. 7
• C. 5
• D. 6

Answer: (C)

In classical French cuisine, there are five foundational sauces that serve as bases for countless derivatives. These five mother sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Each one provides a distinct method and flavor profile—Béchamel uses milk thickened with a white roux; Velouté uses a light stock thickened with roux; Espagnole is built from brown stock and roux with mirepoix; Tomato is a tomato-based sauce; and Hollandaise is an emulsified egg-yolk and clarified butter sauce. Because this traditional framework recognizes exactly five as the base set, the correct count is five. While some modern curricula may broaden the concept, the classic answer remains five.

In classical French cuisine, there are five foundational sauces that serve as bases for countless derivatives. These five mother sauces are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Each one provides a distinct method and flavor profile—Béchamel uses milk thickened with a white roux; Velouté uses a light stock thickened with roux; Espagnole is built from brown stock and roux with mirepoix; Tomato is a tomato-based sauce; and Hollandaise is an emulsified egg-yolk and clarified butter sauce. Because this traditional framework recognizes exactly five as the base set, the correct count is five. While some modern curricula may broaden the concept, the classic answer remains five.