Which mother sauce is made from a roux and milk?

Béchamel is the mother sauce made from a roux and milk. In culinary terms, a "roux" is a mixture of equal parts flour and fat, typically butter, that is cooked together to create a thickening agent. When combined with milk, the roux forms a creamy sauce. Béchamel is often referred to as a white sauce due to its light color, and it serves as a base for many other sauces and dishes, such as cheese sauce, soufflés, and creamy pasta sauces.

The other sauces mentioned do not fit this description. Tomato sauce is typically made from tomatoes, vegetables, and seasonings, while Hollandaise is an emulsion of egg yolks, butter, and lemon juice. Espagnole, or brown sauce, is made from a brown roux, beef stock, tomatoes, and mirepoix. Each of these sauces has distinct ingredients and preparation methods that differentiate them from Béchamel.