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Five Classic French Mother Sauces with Variations (Béchamel, Velouté, Espagnole, Hollandaise/Béarnaise, Tomato‑Romesco)
Learn to master the five foundational French mother sauces – Béchamel, Velouté, Espagnole, Hollandaise (and its Béarnaise twist) and a classic Tomato sauce with a Romesco twist. Detailed step‑by‑step instructions, tips, troubleshooting, and storage advice make these sauces approachable for home cooks while preserving the professional techniques taught in Michelin‑star kitchens.
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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.
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