Mother Sauces Ep12 (series finale) : I had to rewrite Wikipedia's Sauce article. Hollandaise is a fraud and Mayo is not who you think it is.

I don't tend to watch videos that should be text, as I consider it a terrible format. However, note that, by "rewrite Wikipedia's Sauce article," it appears what the author means is that they inserted a bunch of original research and commentary that was promptly reverted, before other users had a discussion and revised the page in a more reasonable way.

I'm not sure what the point is in trying to pin down a "correct" list of Escoffier's Mother Sauces.

I just started reading Sauces Reconsidered: Aprés Escoffier by Gary Allen, which tries to understand sauces in terms of their physical properties rather than their ingredients. And in that book it says:

[Escoffier] later wrote, "I didn't want the Guide to be a luxurious work of art or a curiosity that would be relegated to library shelves. I wanted it to be a work tool more than a book, a constant companion that chefs would always keep at their side. . . . I cannot pretend that it is exhaustive. Even if it were finished today, it would be out-of-date tomorrow, because progress never stops."

So it seems that Escoffier himself saw his book as a useful tool meant to be adapted to the times rather than a definitive list that's set in stone.