In classical French cuisine, there are five mother sauces. These sauces serve as the foundation for a wide variety of derivative sauces and are considered the building blocks of French culinary tradition. The five mother sauces are:
Béchamel: This sauce is made by whisking milk into a white roux (a mixture of flour and butter). It is often seasoned with salt, pepper, and nutmeg and can be used as a base for creamy sauces or in dishes like lasagna or macaroni and cheese.
Velouté: Velouté is a sauce made by combining a light stock (such as chicken, veal, or fish) with a blond roux. It results in a smooth, velvety sauce that can be used on its own or as a base for other sauces.
Espagnole: Also known as "brown sauce," Espagnole is a rich and flavorful sauce made from brown stock, tomato puree, mirepoix (a combination of diced onions, carrots, and celery), and a brown roux. It is commonly used in dishes like braised meats and stews.
Hollandaise: Hollandaise is an emulsion sauce made from egg yolks, butter, and lemon juice. It has a rich, buttery flavor and a creamy texture. It is often served with eggs Benedict, vegetables, or fish.
Tomato: The tomato sauce is made by cooking tomatoes with a mirepoix, herbs, and sometimes garlic. It is commonly used in pasta dishes, pizzas, and various Italian and French recipes.