How many mother sauces are there?

Question

You can three sauces for any meals that are beef and chicken...
the other two use for seafood and one is for the vegetable.

Answer 1

Mother Sauces

Also called Grand Sauces. These are the five most basic sauces that every cook should master. Antonin Careme, founding father of French "grande cuisine," came up with the methodology in the early 1800's by which hundreds of sauces would be categorized under five Mother Sauces, and there are infinite possibilities for variations, since the sauces are all based on a few basic formulas. Sauces are one of the fundamentals of cooking. Know the basics and you'll be able to prepare a multitude of recipes like a professional. Learn how to make the basic five sauces and their most common derivatives. The five Mother Sauces are:

Bechamel Sauce (white)

Veloute Sauce (blond)

Brown (demi-glace) or Espagnole Sauce

Hollandaise Sauce (butter)

Tomato Sauce (red)

Answer 2

ESPAGNOLE [brown stock-based]

VELOUTÉ [light stock-based]

BÉCHAMEL [basic white sauce]

HOLLANDAISE and MAYONNAISE [emulsified sauces]

TOMATO SAUCE [tomato-based]

Answer 3

3
well
medium
and burn't (my-favorite)

Answer 4

5
espangnol
hollandais
tomato
valute'
bechamel

That's right, even though it's not spelled right!