In the world of culinary arts, the five mother sauces are fundamental. Each sauce can be adapted and transformed into numerous other sauces, making them indispensable in both classical and modern cooking.

1. Béchamel Sauce Béchamel is a creamy white sauce made from a roux (butter and flour) and milk. It’s often seasoned with salt, pepper, and nutmeg. This versatile sauce is the foundation for many dishes, including macaroni and cheese, lasagna, and various gratins. By adding cheese, you get a Mornay sauce, a popular variation.

2. Velouté Sauce Velouté is another white sauce, but it’s made with a light stock, such as chicken, fish, or veal, instead of milk. The stock is thickened with a roux, resulting in a smooth, velvety texture. Velouté serves as the base for sauces like Allemande (with egg yolks and cream) and Suprême (with cream and butter).

3. Espagnole Sauce Espagnole, or brown sauce, is made from a brown stock (usually beef), tomatoes, and a brown roux. It’s rich and deeply flavored, often used as a base for hearty sauces like demi-glace and Bordelaise. Espagnole is a key component in many classic French dishes, providing a robust, savory element.

4. Hollandaise Sauce Hollandaise is an emulsion of egg yolks, butter, and lemon juice or vinegar. It’s known for its rich, buttery flavor and smooth texture. Hollandaise is famously served over eggs Benedict, but it also pairs well with vegetables and fish. Variations include Béarnaise sauce, which adds tarragon and shallots.

5. Tomato Sauce Tomato sauce is made from tomatoes, vegetables, and seasonings. It’s a versatile sauce used in a variety of cuisines, not just French. In its simplest form, it’s a base for pasta sauces, but it can also be enhanced with ingredients like garlic, onions, and herbs to create sauces like Marinara or Bolognese.