1. Bechamel - Is the easiest mother sauce to prepare. Thickening scalded milk with a white roux and adding seasoning make it. Many small sauces are made from Bachamel like - cream, cheese, mornay, nantua, and soubise.
2. Veloute - These sauces are made by thickening a white stock with roux.
3. Espagmole - It is made from brown stock to which brown roux, mirepoix and tomato puree have been added. This sauce is used to produce Demi-glace which is a half brown sauce and half brown stock, reduced by half. Many small sauces are made from demi-glace.
4. Tomato - The classic tomato sauce is made from tomatoes, vegetables, seasoning and white stock and thickened with a blond or brown roux. In today's kitchen tomato sauces are NOT thickened with roux. Rather they are created from tomatoes, herbs, spices, vegetables and other flavoring ingredients simmered together and pureed.
5. Hollandaise - An emulsified sauce made of butter, egg yokes and flavoring (especially lemon juice).
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