Which of the following is NOT one of the five mother sauces?

The five mother sauces in classical French cuisine, which serve as the foundation for a wide array of sauces, are Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. These sauces are essential because they can be further developed into numerous derivative sauces that enhance various dishes.

Mayonnaise, while a foundational sauce in its own right, particularly in cold preparations and salads, is not classified as one of the five mother sauces. Instead, it is categorized as an emulsion sauce. This distinction is important within the context of classical sauce preparation, as the emulsion process differs fundamentally from the methods used in creating the mother sauces, which typically focus on reduction and thickening techniques.

Understanding this classification highlights the foundational nature of the mother sauces in classical French cuisine and the various culinary techniques involved in their preparation.