Which of the following mother sauces is a base for many derivative sauces?

The correct answer highlights that all of the listed sauces are indeed mother sauces, each serving as a foundational element for a variety of derivative sauces.

Tomato sauce is a cornerstone in many cuisines, giving rise to sauces like marinara, puttanesca, and arrabbiata. It provides a rich base for countless dishes, particularly in Italian cooking.

Hollandaise is another significant mother sauce, known for being the base for various derivatives such as Béarnaise sauce, which incorporates tarragon and shallots, as well as variations that may include flavors like lemon or herbs.

Bechamel sauce, the creamy white sauce made from milk and a roux, leads to derivatives such as Mornay sauce (which adds cheese) and various cheese sauces used in dishes like macaroni and cheese or lasagna.

Recognizing that each of these sauces acts as a foundational element to create a wide range of flavors and applications underscores why all contribute to the culinary lexicon of derivative sauces.