Béarnaise (a version of Hollandaise) is such a popular sauce that it has its own derivative sauces. A few classics are listed below:

Choron
– Béarnaise and tomato purée or tomato concassé
– commonly served with grilled meat or fish

Foyot or Valois
– Béarnaise and demi glace (to taste)
– commonly served with grilled fish

Paloise
– Béarnaise made with mint instead of tarragon
– commonly served with lamb or shrimp

Tyrolienne
– Béarnaise made with a neutral-tasting oil instead of butter
– commonly served with grilled meat and fish