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15 cards from this deck
Five
Milk with white roux (butter and flour)
Light stock with blonde roux
Brown stock, tomato purée, mirepoix, brown roux
Egg yolks, melted butter, lemon juice/vinegar
Sauce Tomat
Mixtures where oil blends with water-based liquid using emulsifier
Béchamel with added cheese
Hollandaise with shallots and tarragon
Simmering liquids until concentrated
Enhancing flavour profiles, adding depth & complexity
Should coat back of spoon evenly
Eggs Benedict
Time savings and convenience
High sodium content and preservatives/additives
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