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Using a thermometer allows precise temperature control for certain sauces, particularly important for emulsified sauces like hollandaise where temperature can affect stability.

A wooden spoon is used for stirring sauces without scratching cookware, which is important for delicate finishing of sauces and prevents metal reaction with acidic ingredients.

Blenders are used to puree ingredients for smooth sauces, such as tomato or barbecue sauce, and can be essential for breaking down fibrous vegetables and fruits.

A rubber spatula is used for scraping all the sauce out of pans and mixing bowls, ensuring that ingredients are fully incorporated and that no product is wasted during sauce preparation.

A whisk is used to blend ingredients smoothly and to incorporate air into a mixture, essential for emulsifying sauces to achieve a homogeneous and smooth texture.

A saucepan provides even heat distribution essential for simmering and reducing sauces, allowing for developed flavors and the desired consistency.