Which of the following is not one of the five mother sauces?

The identification of the five mother sauces is a fundamental aspect of classical French cuisine, and Alfredo sauce is not included in this category. The five mother sauces traditionally recognized are Bechamel, Espagnole, Velouté, Hollandaise, and Tomat. Each of these sauces serves as a base for various derivative sauces that can be created by adding different ingredients.

Alfredo sauce, while popular, particularly in pasta dishes, does not originate from the classical French sauces. Instead, it is an Italian sauce typically made from butter, cream, and Parmesan cheese, which differentiates it from the structured categorization of the mother sauces in French culinary arts. Understanding these classifications helps in mastering the techniques and preparations essential to various cuisines.