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12 questions from this quiz
Milk and white roux
Hollandaise
Light-coloured stock
Brown stock, tomato purée & mirepoix
Béchamel with added cheese
Shallots and tarragon
Egg yolk
Simmering liquids until concentrated
Evenly on the back
Oil separation, curdling or discolouration
Diners control sauce amount consumed
Limited flavour complexity
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