In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in his classic "Le Guide culinaire", which in the most recent 4th edition that was published in 1921, listed the foundation or basic sauces as Espagnole, Velouté, Béchamel, and Tomate. Sauce Allemande, which was mentioned as a preparation of Velouté made with egg yolks, is replaced by Sauce Tomate. One other sauce-de-base that is mentioned in "Le Guide culinaire" is Sauce Mayonnaise, which Escoffier wrote was a sauce Mère akin to the sauces Espagnole and Velouté due to the number of derivative sauces that can be made.