Name the five classic mother sauces and a primary ingredient for each.

• A. Béchamel (milk), Velouté (white stock), Espagnole (brown stock), Tomate (tomatoes), Hollandaise (egg yolks and butter).
• B. Béchamel (milk), Velouté (white stock), Espagnole (brown stock), Hollandaise (egg yolks and butter), Tomate (tomatoes).
• C. Béchamel (cream), Velouté (cream), Espagnole (fish stock), Tomate (tomatoes), Hollandaise (eggs).
• D. Béchamel (milk), Velouté (brown stock), Espagnole (white stock), Tomate (peppers), Hollandaise (egg yolks and oil).

Answer: (A)

These five sauces are the foundational group in classic cooking, each defined by its base ingredient. Béchamel uses a roux plus milk, so milk is the primary ingredient. Velouté also starts from a roux but is thickened with white stock (such as chicken, veal, or fish), making white stock the key component. Espagnole is a brown sauce built on brown stock with aromatics, so brown stock is the main element. Tomate sauce centers on tomatoes as its base. Hollandaise is an emulsion of egg yolks and butter, with lemon often finishing it, so the principal components are egg yolks and butter.

The list that matches these core ingredients is the one that pairs Béchamel with milk, Velouté with white stock, Espagnole with brown stock, Tomate with tomatoes, and Hollandaise with egg yolks and butter.