Which of the following is listed as a mother sauce?

• A. Ketchup
• B. Béchamel
• C. Soy sauce
• D. Teriyaki

Answer: (B)

Mother sauces are the foundational bases in classic French sauce making, from which many other sauces are derived. Béchamel is one of the five traditional mother sauces, made by cooking a roux and whisking in milk to create a smooth white sauce. This base is used to build numerous secondary sauces, such as cheese sauce or Mornay, and to start many dishes.

Ketchup, soy sauce, and teriyaki are not part of that foundational group; they’re condiments or finished sauces used for flavoring or glazing. The other traditional mother sauces include velouté, espagnole, tomate, and hollandaise, each forming the base for a wide range of secondary sauces.