What are two classic French sauces derived from mother sauces?

The correct choice is rooted in the foundational concepts of classical French cuisine, where "mother sauces" serve as the base for a variety of other sauces. Two classic French sauces derived from mother sauces are Béchamel and Hollandaise.

Béchamel is a white sauce made from a roux (a mixture of flour and butter) combined with milk, and it forms the base for various derivatives like cheese sauce and Mornay sauce. It highlights the technique of creating a smooth and creamy sauce, which is essential in many classical French dishes.

Hollandaise, on the other hand, is an emulsified sauce made from egg yolks, melted butter, and lemon juice or vinegar. It is one of the five mother sauces in French cuisine and serves as the foundation for sauces like Béarnaise, which incorporates herbs and shallots.

Both Béchamel and Hollandaise exemplify the skill and tradition involved in French cooking, showcasing how basic techniques can lead to a wide variety of complex flavors and textures.