Which of these is NOT one of the five "mother sauces" of French cuisine?

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

In the 19th century, Marie-Antoine Carême anointed Béchamel, Velouté, Espagnole, and tomato sauce as the building blocks for all other sauces in his work L'Art de la Cuisine Française au Dix-Neuvième Siecle. Later on, Hollandaise got added to the family.

Since then, many people consider others sauces—sweet and savory from all around the world—as unofficial extended relatives of these five sauces.

Though some will argue for the importance of chimichurri and chocolate sauce, it's a knowledge of the five French mother sauces that will prove essential.

They may seem intimidating, but mother sauces will nurture your kitchen confidence. With a few simple ingredients (mostly flour, butter, and a liquid) and a couple easy techniques, these five sauces, all equally important to your cooking repertoire, serve as the starting point for a slew of other classics.