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6. Describe each of the following sauces. Sauce Description and preparation methods Bchamel: mornay Stock reduction: demi-glace/jus Hollandaise Bearnaise Cream reduction: Pepper/Mushroom Tomate Beurre blanc

6. Describe each of the following sauces. Sauce Description and preparation methods Bchamel: mornay Stock reduction: demi-glace/jus Hollandaise Bearnaise Cream reduction: Pepper/Mushroom Tomate Beurre blanc Velout Coulis

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