Béchamel, velouté, and hollandaise are classified as what type of sauces?

Béchamel, velouté, and hollandaise are classified as mother sauces because they form the foundational sauces in classical French cuisine. Mother sauces can serve as the base for a wide variety of derivative sauces, which can be created by adding various ingredients or flavoring elements to them. Each mother sauce has a distinct flavor and texture, achieved through specific cooking techniques and ingredients:

• Béchamel is a white sauce made from milk and a roux (a mixture of flour and fat) and serves as the base for sauces such as cheese sauce and creamy sauces.

• Velouté is a light stock-based sauce that is thickened with a roux and can lead to sauces like Allemande or Suprême.

• Hollandaise is an emulsion sauce made from egg yolks, butter, and lemon juice, often used in more complex dishes such as Eggs Benedict.

These sauces represent essential techniques and flavor profiles that are fundamental to culinary practice, and understanding them is critical for any aspiring chef. The other options, such as compound sauces and finishing sauces, are derived from mother sauces and do not serve as foundational bases themselves. Emulsion sauces, while they do include hollandaise, would not classify the overall category of