Larry, the list below may be useful when contacting restaurants and could be used as a checklist? It's up to you.
I'm always a little surprised to see the obsession of culinary teachers in the US with mother sauces! Probably because this is a topic that can be stretched indefinately, and of course, time is money?
The list below is another approach that treats mentions basic sauses instead of mother sauces. I have no participation at all in making this list, it's a translation I made from the flemish website;
The guy who made this list is a pro with culinary background, probably also in teaching. It's still very alive and useful and in my opinion very accurate. I left out a lot about making the basic sauces, but I put the emphasis on the derivates. The derivates are not complete, they mention the most used ones.
Also, when reading through this thread, I think it could useful to check on the correct spelling.
Here you go;
There are 6 basic sauces;
- Béchamel sauce
- Velouté sauces
- Tomato sauce
- Demi-glace and poivrade
- Sauces based on oil
- Sauces based on butter
Two methods; Cold milk added gradually to a warm roux or cooled crumbled roux mixed in boiling milk.
Made with béchamel plus...
- cooked onion puree; sauce Soubise
- grated cheese; sauce Mornay
- fresh cream; cream sauce
- Tomato puree; sauce Aurore
2. Velouté sauces
Is never made with a dark fond (=stock), always a white fond, either ordinary white fond, poultry fond, fish fond...
Composition; roux + fond
A. Made with base of ordinary velouté plus... eggyolks and lemonjuice plus...
- cooking juices of champignons; sauce Allemande
- chopped fines herbes (fresh herbs); sauce Poulette
- cubes of marrow and tarragon; sauce Bonnefoy
B. Made with poultry velouté plus...
- cream and cooking juices of champignons; sauce Suprême
- white wine and juice from green herbs; sauce Chivry
- sauce Suprême and glace de viande; sauce Ivoire
C. Made with fish velouté plus... cream plus... white wine plus...
- sweated shallots and tomato; sauce Duglérè
- peeled halved white grapes; sauce Vèronique
- Shallots, tomato and champignons; sauce Brèval
- Mussels, shrimp and champignons; sauce Ostendaise
3. Tomato sauce
Made with mirepoix of carrot and onion, bacon left overs, grease and flour or white roux, tomato puree or fresh tomatoes or both, bouquet garni, garlic, white fond or poultry fond, s&p.
Is mostly used on its own but their are a few derivatives
Tomato sauce plus...
- julienne of champignongs, truffel, ox tongue, ham and Madeira wine; sauce Milanaise
- chopped onion, garlic, glace de viande, tomato concassé; suace Portugaise
4. Demi-glace and poivrade
A. Demi-glace plus...
- reduction of chopped shallot, red wine and garniture of cubed marrow; sauce Bordelaise
- reduction of chopped onion, vinegar, white wine and mustard; sauce Robert
- julienne of ham, truffel, champignons, ox tongue, Madeira wine; sauce Zingara
Is a variation on demi-glace used for game dishes. Mostly made with wild fond.
Some derivates; Poivrade plus...
- cream and Cognac; sauce Diane
- cream and Cognac... and red current gely; sauce Grand-Veneur
- cherries; sauce Badoise
- half Poivrade/half Grand-Veneur; Sauce Arlequin.
5. Sauces based on oil
Some derivates; Mayonaise plus...
- mustard, chopped; fines herbes (fresh herbs), onion, gurkins, capers; sauce Remoulade
- same as above, adding chopped hardboiled eggs; sauce Gribiche
- lemonjuice and lightly whipped cream; sauce Chantilly
- ketchup, whisky or cognac, Worchester sauce, cayenne pepper or Tabasco; sauce Cocktail
- cooked brains, parcely and lemonjuice; sauce Italienne
5. Sauces based on butter
A. Sauce Hollandaise
Some derivates; Hollandaise plus...
- lightly whipped cream; sauce Mousseline
- orange juice and julienne of orange zeste; sauce Maltaise
- Sherry wine (Jerez) and whipped cream; sauce Divine
B. Sauce Béarnaise
Sauce finished with chopped tarragon leaves and chopped chervil, never parcely!
Some derivates; Béarnaise plus...
- glace de viande; sauce Foyot
- concassé de tomates or tomato puree; sauce Choron
C. Shellfish Butter
D. Beurre blanc
Sometimes also called "Beurre Nantais". There is a difference. Beurre Nantais has no cream in it.