Bones from any fish species can be used to make a fumet.
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Q8: A roux and a slurry are incorporated
Q10: Hollandaise sauce is made with whole butter.
Q14: It is best not to season a
Q30: Gravy is a type of sauce made
Q31: Béarnaise can be made by flavouring hollandaise
Q32: Under ideal conditions,the recommended storage time for
Q36: Sweat shallots and mushrooms in butter.Add white
Q37: Derivative sauces are made by incorporating flavouring
Q38: A brown roux has more thickening power
Q40: Compound butters are used to flavour and
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