Mother Sauces

In the culinary arts, the term "mother sauce" refers to any one of five basic sauces, which are the starting points for making various secondary sauces or "small sauces." They're called mother sauces because each one is like the head of its own unique family. A sauce is essentially a liquid plus some sort of thickening agent along with other flavouring ingredients. Each of the five mother sauces is made with a different liquid, and a different thickening agent - although three of the mother sauces are thickened with ​a roux, in each case the roux is cooked for a different amount of time to produce a lighter or darker colour. The 5 mother sauces are; Béchamel, Espagnole, Hollandaise, Tomat and Velouté. From the mother sauces are dozens of offsprings (daughters) from which there are 3rd and 4th generation sauces (compounds) or dare I say grand-daughters?