Cost Breakdown

Critical Success Points

• • Creating a light roux without browning for béchamel and velouté.
• • Tempering warm milk into the béchamel to avoid lumps.
• • Maintaining a steady temperature (~74 °C) while emulsifying Hollandaise.
• • Reducing espagnole slowly to develop depth and avoid scorching.
• • Keeping onions translucent, not browned, for a sweet tomato base.

Safety Warnings

• • Hot butter and roux can cause severe burns – handle with care.
• • When whisking the egg yolk mixture for Hollandaise, keep the bowl away from direct heat to prevent curdling.
• • Use a thermometer when making Hollandaise to avoid overheating past 80 °C.