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The document provides information about sauces and accompaniments used for serving vegetable dishes. It discusses 6 basic types of sauces: mayonnaise, hollandaise, tomato sauce, brown sauce, veloute, and bechamel. It describes how each sauce is made and what dishes it complements. The document also gives a brief history of sauce preparation, noting that formal study began with classic French sauces but now includes influences from other cuisines. Sauces are meant to enhance and complement foods, pulling tog

Author

Verna

Language

EN