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Sauces

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By Damien Pignolet

Published 2005

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Some people associate French sauces with heavy and sometimes indigestible concoctions that are out of balance with the main ingredient of a dish. Poor technique and ill-advised short cuts principally contribute to this unfortunate misconception. The classical repertoire painstakingly instructs the cook on the lengthy preparation of flour-based sauces that emerge light in texture, clear and glossy.

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