Which of the following are considered the five mother sauces in classical French cuisine?

The five mother sauces in classical French cuisine, which serve as the foundational sauces from which many derivative sauces are made, include béchamel, velouté, espagnole, hollandaise, and tomato sauce. Béchamel is a white sauce made from milk and a roux of butter and flour, velouté is a light stock-based sauce thickened with a roux, espagnole is a rich brown sauce also thickened with a roux and typically made with brown stock, hollandaise is an emulsion of egg yolks, butter, and lemon juice, and tomato sauce is made from tomatoes and is often seasoned with herbs and garlic.

The options presented include a mix of sauces, some of which do not belong to the classical group of mother sauces. Recognizing the elements of each sauce helps in understanding their significance in culinary applications. For example, sauces like ketchup and mayonnaise are not considered traditional mother sauces in this context, as they do not serve as foundational sauces in the same way. Understanding the mother sauces is crucial for grasping the principles of classic French cooking, which emphasizes the importance of building flavors and technical skills in sauce preparation.