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Course Detail: Master the Five Mother Sauces
Master the art of the five Mother Sauces from which all classic sauces are rooted: Béchamel, Espagnole, Hollandaise, Tomato and Velouté. Each of the sauces is made with a different liquid and thickening agent. Four of the five are thickened with roux (fat and flour) that is cooked for different amounts of time to produce a lighter or darker color. Learn to use these sauces in a variety of different entrees to please everyone's taste. Bring an apron.

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