What are considered the "Five Mother Sauces" in French cuisine?

The Five Mother Sauces in French cuisine are foundational sauces from which a variety of other sauces can be derived. These include Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Béchamel is a white sauce made from milk thickened with a roux (flour and butter) and serves as the base for sauces like Mornay. Velouté is a light stock-based sauce thickened with a roux, which can lead to sauces such as Allemande. Espagnole, or brown sauce, is made from a brown stock and a brown roux, usually flavored with mirepoix and tomatoes, forming the base for sauces like Bordelaise. Hollandaise is an emulsified sauce made from egg yolks, melted butter, and lemon juice or vinegar, producing derivatives such as Béarnaise. Lastly, the Tomato sauce in this context is typically a rich, flavorful sauce, often made with tomatoes and flavoring ingredients, which can be adapted into many variations.

The other choices include sauces that are either not part of the classical French mother sauces or are not traditional to the definition of the concept. For example, BBQ sauce, Marinara, Alfredo, Pesto, and various