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Sauces: Classical and Contemporary Sauce Making - James . James Peterson trained as a chef in France and worked at several notable French restaurants before opening his own restaurant in New York in 1979.
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The Mother Sauces - WSD The Mother Sauces Bechamel, Veloute, Espagnole, Tomato and Hollandaise.. How to make a Roux 1.. Heat a medium saucepan over medium low heat.. 2.. Add butter and stir .
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