Name the five mother sauces in classical French cuisine.

• A. Béchamel, Velouté, Espagnole, Tomato, Hollandaise
• B. Béchamel, Velouté, Espagnole, Tomato, Bechamel
• C. Béchamel, Velouté, Espagnole, Tomato, Cream
• D. Beurre blanc, Velouté, Espagnole, Tomato, Hollandaise

Answer: (A)

Five foundational sauces in classical French cuisine represent the basic building blocks from which many other sauces are derived. These are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Each one introduces a different base and technique: Béchamel is a white sauce thickened with milk; Velouté uses a light stock as the liquid; Espagnole is a richer brown sauce built from brown roux and stock; Tomato adds a tomato-based base; Hollandaise is an emulsion of egg yolks and butter. Together they cover a wide range of flavors and textures and serve as the starting point for numerous derivatives.

This set matches the canonical lineup precisely, making it the best choice. The other options mix in sauces that aren’t part of the five, duplicate an item, or replace one with something not considered a mother sauce, so they don’t reflect the standard group.