How many types of mother sauces?

There are five classic mother sauces in French cuisine:

1. Béchamel: A white sauce made with butter, flour, and milk.

2. Velouté: A white sauce made with butter, flour, and white stock.

3. Espagnole: A brown sauce made with brown stock, mirepoix, and tomato paste.

4. Hollandaise: An emulsified sauce made with butter, egg yolks, and lemon juice.

5. Tomato: A sauce made with tomatoes, onions, and herbs.

These five mother sauces are the foundation for countless other sauces in French cuisine.