Before starting this list of the classic French sauce, I would like to do a little of brief about the three men who set the standard for all Chefs: Marie Antoine Careme, Jean-Anthelme Brillat-Savarin and Georges Auguste Escoffier.
Georges Auguste Escoffier (1846-1935) was called "the emperor of chefs" and “emperor of the world’s kitchens” by Emperor William II of Germany. He modernized and codified the elaborate haute cuisine created by M. Antoine Careme, and developed the "brigade de cuisine" system of kitchen organization. Escoffier was chef at the Carlton Hotel in London, the Grande National Hotel in Lucerne, Switzerland, the Grand Hotel in Monte Carlo, the Savoy in London and the Ritz hotels in Paris and New York City. His books include "Guide culinaire" and "Ma Cuisine".
White Bordelaise (Trad: from Bordeaux): White wine, Shallots.
Ravigote (Trad: Invigorated): White wine, Vinegar.
Supreme: Poultry stock, Cream, Butter.
Mornay (Named after a family): Cheese, Egg yolks, Fish or Poultry stock.
Soubise (Named after a army commander): Onion compote.
Mousseline (Light cloth): Whipped cream.
Béarnaise (From Béarn): Vinegar, Shallots, Cracked pepper, Tarragon and Chervil.
Choron (Named after its creator*): Béarnaise with tomato fondu.
*Alexander Etienne Choron(1837-1924)was a French chef from Caen who created the sauce choron, which is Béarnaise sauce with tomato puree. Choron was the chef de cuisine at the famous Voisin restaurant in Paris. During the Siege of 1871 he served many animals (some from the zoo) as food, including elephant, camel, cat, wolf, and St. Bernard. (Trivia: Cesar Ritz of hotel fame was a waiter there at the time).