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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 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.

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.

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

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

A fine mesh strainer is used to remove lumps and solid particles, resulting in a smooth, refined texture that is an important trait of professional-grade sauces.