Which of the following is NOT one of the five mother sauces in classical cuisine?

In classical cuisine, the five mother sauces are fundamental bases from which a variety of sauces can be derived. These include Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. Each of these sauces has a unique preparation method and serves as a foundation for numerous derivative sauces.

Béchamel is a white sauce made with milk and a roux of butter and flour, often used in dishes like lasagna or macaroni and cheese. Velouté is a light stock-based sauce thickened with a roux, serving as a base for various sauces and soups.

Hollandaise, made from egg yolks, clarified butter, and lemon juice, is another critical mother sauce, often associated with dishes like Eggs Benedict.

Chili, on the other hand, is not traditionally recognized as one of the mother sauces. Instead, it is usually viewed as a distinct dish or sauce, primarily associated with Tex-Mex cuisine and characterized by its spicy flavor profile. This distinction makes it clear why Chili does not belong in the group of classical mother sauces.