The five French mother sauces are Béchamel, Velouté, Espagnole, Hollandaise, and Tomato. Each serves as a base for a variety of derivative sauces.

Béchamel is a white sauce made from a roux of butter and flour, combined with milk. To make it, melt butter, stir in an equal amount of flour to create a roux, and then gradually whisk in heated milk until the sauce thickens.

• Mornay (Béchamel with cheese)
• Soubise (Béchamel with onions)
• Crème (Béchamel with cream)

Velouté is a light stock-based sauce made from a roux and a white stock (such as chicken, fish, or vegetable stock). To prepare, make a roux with equal parts butter and flour, then gradually whisk in the stock, cooking until thickened.

• Allemande (Velouté with cream and egg yolks)
• Suprême (Velouté with cream)

Espagnole, or brown sauce, is made from a dark roux, mirepoix (carrots, onions, and celery), and brown stock (beef or veal). It is simmered for a long time to develop rich flavors.

• Bordelaise (Espagnole with red wine and shallots)
• Chasseur (Espagnole with mushrooms and white wine)

Hollandaise is an emulsion of egg yolks and melted butter, seasoned with lemon juice, salt, and cayenne pepper. It requires constant whisking to prevent the eggs from scrambling.

• Béarnaise (Hollandaise with tarragon and shallots)
• Mousseline (Hollandaise with whipped cream)

Tomato sauce is made by simmering tomatoes (fresh or canned) with aromatics like onions and garlic, and often includes a roux for thickening. It can be seasoned with herbs and spices.

• Marinara (Tomato sauce with garlic and herbs)
• Creole (Tomato sauce with white wine and vegetables)