Homeschool Home Ec: basic formulas of the five mother sauces

Here are the basic formulas of the five mother sauces:

Béchamel: Roux + Dairy (traditionally milk or cream)

Velouté: Roux + White Stock (traditionally chicken, but also vegetable or fish)

Espagnole: Roux + Brown Stock (traditionally veal or beef)

Tomato: Roux + Tomatoes (or, go the Italian route by skipping the roux and simply reducing tomatoes over medium-low heat until thick)

Hollandaise: Egg Yolks + Clarified Melted Butter + Acid (like lemon juice or white wine)

https://food52.com/blog/12209-the-five-mother-sauces-every-cook-should-know