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All sauces in cooking are derived from five basic sauces, called the mother sauces. Established by French chef Antonine Carême in the early 19th century, the mother sauces were traditionally prepared in huge quantities, and then separated into smaller portions with additional ingredients added to create a multitude of variations. Still today, all sauces can be categorized under one of the five mother sauces, including béchamel, velouté, espagnole, hollandaise and tomato sauces
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What sauce was developed in 1824 by Henderson William Brand chef to King George IV?
A1 Steak Sauce
Who invented hp sauce?
It was developed by Frank Garton, a grocer from Nottingham, the name was registered in 1895. HP Sauce was launched in 1903
Is mac os an open sauce system?
Is MacOS an open source system? No.
What does the HP on the HP sauce bottle stand for?
The original recipe for HP Sauce was invented and developed by Harry Palmer, from whom the initials "H. P." derive. It was first known as "Harry Palmer's Famous Epsom Sauce".
What are modern uses of the strawberry?
Strawberry sauce, Strawberry jelly, and flavoring in various meat sauces.
Chinese low mein is made with what?
Chinese low mein is made with lo mein noodles mixed with a sauce developed by soy sauce and additional seasonings. Vegetables, pork, chicken or beef are often added to fill out the meal.
What is the answer to System in which government control extends to almost all aspects of People's lives?
apple sauce
5 basic mother sauces in french?
* Bechamel sauce(White Sauce) * Espagnol Sauce(Brown Sauce) * veloutes Sauce * Tomato Sauce * Mayonnaise Sauce * Hollandaise Sauce
What sauce for the is sauce is sauce for the gander?
Perhaps you mean the expression "What's sauce for the goose is sauce for the gander"?
What is the name of the sauce when you combine Marinara sauce with Alfrado sauce?
pink sauce
What is the plural of sauce?
Sauces (no apostrophes)
Can air be a food?
No. Some chef's have developed a type of sauce from various items called "airs" but they are whipped broths that become foamy. The food stuff is not the air but the broth.
