Welcome.
Well, you have the five mother sauces....everything is derived from them or a derivative.
Except a beurre blanc....it's a form of a hot vinaigrette that is stable. Wine, shallots and lots of butter that gets emulsified with a hand blender and then used.
Escoffier is the book I'd use for looking up sauces with fancy names....but very very few do that anymore. However, the flavor blends and profiles are very much in action today....just without the fancy names.
Some believe that you need exotic ingredients to make a dish "gourmet" but in truth it's really just a matter of skill and mastery of the basic cooking techniques and knife skills.
Exotic garnishes are fine....but I'm the sort that let's the food speak for itself. Garnishes are not only edible but something you want to eat.
And if you feel like you are stealing a recipe....dont...we all are thieves in our own right and copy others all the time. We put our own spin on something but it's still "borrowing ".
At the same time there's only so many ways to make a cake....it's the frosting decorations that allows for your own take on it.
