What are the name of mother sauce?

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

2. Velouté: A white sauce made from butter, flour, and stock (usually chicken or veal).

3. Espagnole: A brown sauce made from brown stock, mirepoix (chopped vegetables), and tomato paste.

4. Hollandaise: An emulsion sauce made from clarified butter and egg yolks.

5. Tomato: A sauce made from tomatoes, onions, and often other vegetables.

These sauces are considered "mother sauces" because they can be used as the base for countless other sauces. They are the building blocks of French cuisine, providing a foundation for endless culinary possibilities.