About this document

Comprehensive Guide to Sauces by ScribdTranslations is a document available to read on EtoBox.

This document presents a list of more than 50 sauces derived from different stocks and emulsions, including demi-glace sauce, supreme sauce, au vin blanc sauce, béchamel sauce, hollandaise sauce, and vinaigrette. Each sauce is briefly described with its main ingredients. The document categorizes the sauces according to their base, including sauces derived from demi-glace, supreme, au vin blanc, and béchamel, as well as warm and cold emulsified sauces.

Author

ScribdTranslations

Language

EN