List the five mother sauces per classic French cuisine.

List the five mother sauces per classic French cuisine.

• A. Béchamel, Velouté, Espagnole, Tomate, Hollandaise.
• B. Beurre Blanc, Velouté, Espagnole, Tomate, Hollandaise.
• C. Bechamel, Velouté, Espagnole, Tomate, Mayonnaise.
• D. Béchamel, Mornay, Espagnole, Tomato Sauce, Hollandaise.

Answer: (A)

These are the five base sauces in classic French cuisine: Béchamel, Velouté, Espagnole, Sauce Tomate, and Hollandaise. They’re called mother sauces because they serve as foundations for a wide range of derivative sauces—most other sauces in traditional cooking are created by enriching or finishing one of these bases. The other options mix in sauces that are not bases: Beurre blanc and Mayonnaise are derived or cold emulsion sauces, and Mornay is a cheese sauce derived from Béchamel. That’s why the set listing exactly these five true bases is the correct one.

These are the five base sauces in classic French cuisine: Béchamel, Velouté, Espagnole, Sauce Tomate, and Hollandaise. They’re called mother sauces because they serve as foundations for a wide range of derivative sauces—most other sauces in traditional cooking are created by enriching or finishing one of these bases. The other options mix in sauces that are not bases: Beurre blanc and Mayonnaise are derived or cold emulsion sauces, and Mornay is a cheese sauce derived from Béchamel. That’s why the set listing exactly these five true bases is the correct one.