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Mother Sauces of French Cuisine
5
Flashcards
0/5
Béchamel
Milk, Butter, Flour
Sauce Tomat
Tomatoes, Vegetables (carrots, onions, and celery), Stock, Garlic
Espagnole
Brown Stock (usually beef), Tomatoes, Mirepoix (onions, carrots, and celery), Butter, Flour
Velouté
White Stock (chicken, veal, or fish), Butter, Flour
Hollandaise
Butter, Egg Yolks, Lemon Juice
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