French sauces are a fundamental part of French cuisine, known for their rich flavors and versatility. They serve as the base for many dishes and can enhance the taste of meats, vegetables, and pasta. The five mother sauces—Béchamel, Velouté, Espagnole, Hollandaise, and Tomato—are the foundation from which many derivative sauces are created. Each mother sauce has its unique ingredients and preparation methods. For example, Béchamel is a creamy white sauce made from milk and flour, while Hollandaise is an emulsified sauce made from egg yolks and butter. Mastering these sauces is essential for aspiring chefs and home cooks alike.