In cooking, "mother sauces" are the five foundational sauces from which many other sauces are derived. These include béchamel, velouté, espagnole, tomato, and hollandaise. Each mother sauce serves as a base, allowing chefs to create a variety of secondary sauces by adding different ingredients and flavors. Each mother sauce has its unique preparation method and primary ingredients. For example, béchamel is made from milk and a white roux, while hollandaise is an emulsion of egg yolks and butter. Understanding these sauces is essential for mastering classical cooking techniques and enhancing culinary skills.