What are recipes for variations of sauce Béchamel?

Sauce Mornay recipe

• Ingredients:
  • Add about 115g (4 ounces) of grated Gruyère to 945ml (1 quart) of hot béchamel.

Sauce Soubise recipe

• Ingredients:
  • 30g (2 tbs) butter
  • 2 medium onions, finely diced
  • 45ml (3 tbs) heavy cream
  • Salt and white pepper to taste
  • 240ml (1 pint) béchamel sauce

Sauce Velouté recipe

• Ingredients:
  • 60g (4 tbs) butter
  • 60g (4 tbs) flour
  • 590ml (2 1/2 cups) of white stock (chicken, fish, or veal)
  • Salt and white pepper to taste

Sauce Bercy recipe

• Ingredients:
  • 2 minced shallots
  • 240ml (1 cup) dry white wine
  • 2370ml (1 quart) fish velouté
  • 15g (1 tablespoon) unsalted butter
  • 45ml (3 tablespoons) finely chopped parsley

Sauce Supreme recipe

• Ingredients:
  • 240ml (1 cup) heavy cream
  • 2370ml (1 quart) of chicken or veal velouté
  • 120ml (8 tablespoons) cold butter
  • 5ml (1 teaspoon) or more lemon juice

Sauce Ravigote recipe

• Ingredients:
  • 240ml (1 cup) white wine and white wine vinegar mix
  • 710ml (3 cups) sauce velouté
  • Stock or cream as needed for thinning