What is the five derivatives of mayonnaise sauce?

Mayonnaise doesn't have five "derivatives" in the way that you're likely thinking. There aren't really specific, distinct "derivatives" of mayonnaise like you'd find with chemical compounds.

However, there are many variations and emulsions that are based on the same principle as mayonnaise (oil and egg yolk emulsified) with additions of other ingredients. Here are five examples:

1. Aioli: Aioli is a garlic-infused mayonnaise, typically made with olive oil, garlic, and egg yolk.

2. Remoulade: Remoulade is a mayonnaise-based sauce that often includes mustard, capers, and herbs.

3. Tartar Sauce: Tartar sauce is a mayonnaise-based sauce with chopped pickles, capers, onions, and sometimes parsley.

4. Rouille: Rouille is a mayonnaise-based sauce originating from the south of France, made with garlic, cayenne pepper, and olive oil.

5. Thousand Island Dressing: Thousand Island dressing is a mayonnaise-based dressing that typically includes ketchup, chopped pickles, and other ingredients.

While these are all variations on the basic mayonnaise structure, they are considered their own distinct sauces.