"Mother Sauces" are the five foundational sauces in classical French cuisine. They serve as the base for a variety of other sauces, known as "daughter sauces." The five mother sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Each sauce has its unique ingredients and preparation methods, providing a framework for countless variations. These sauces are essential in culinary training and are used in many dishes worldwide. 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 crucial for aspiring chefs.