Describe the Mother sauces

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Mother sauces are the foundation of classical French cuisine, consisting of five basic sauces.

There are five mother sauces: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.
Each mother sauce serves as the base for many other sauces and dishes.
Béchamel is a white sauce made from milk and a white roux.
Velouté is a light stock-based sauce thickened with a roux or a liaison.
Espagnole is a brown sauce made from brown stock and a brown roux.
Hollandaise is an emulsified sauce made from butter, egg yolks, and lemon juice.
Tomato sauce is made from tomatoes, vegetables, and seasonings.
Mother sauces are versatile and can be used in a variety of dishes.

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