What are the seven classical mother sauces?

1. Béchamel: A white sauce made from butter, flour, and milk. It is the base for many creamy sauces, including Mornay, cheese sauce, and cream sauce.

2. Velouté: A light, white sauce made from butter, flour, and white stock. It is the base for many light sauces, including Chicken Velouté and Mushroom Velouté.

3. Espagnole: A brown sauce made from brown stock, mirepoix, and tomato paste. It is the base for many rich, brown sauces, including Demi-Glace and Bordelaise.

4. Hollandaise: A rich, emulsified sauce made from butter, egg yolks, and lemon juice. It is often served with fish and vegetables.

5. Tomato Sauce: A sauce made from tomatoes, onions, and seasonings. It is the base for many Italian sauces, including marinara and spaghetti sauce.

6. Allemande: A white sauce made from butter, flour, white stock, and egg yolks. It is often served with poultry and fish.

7. Vinaigrette: An emulsified dressing made from oil, vinegar, and seasonings. It is often served with salads and vegetables.

It's important to note that the seventh sauce, Vinaigrette, is often considered a cold sauce and not a classical mother sauce in the same way as the others.