Monday 25th August 2025
    Difficulty: Hard

    Classic sauces (#1,011)

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    Photo by Alexandra Kusper (Unsplash)

    1. French cuisine boasts five classic "mother sauces": Béchamel, Velouté, Espagnole, Hollandaise, and...what?

    2. Which of the mother sauces can be described as "a warm emulsion based on egg yolk and clarified butter, flavoured with lemon juice or vinegar"?

    3. Which of these sauces is the odd one out?

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