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There are several classifications for sauces

Definition. It is the fusion between a basic fund and a supplementary fund. There are several classifications for sauces. Large and small sauces. By its temperature. By its color. That they are the basis to make other sauces Called “Derived”. They have in common. Cold. Hot. Cold.

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There are several classifications for sauces

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  1. Definition It is the fusion between a basic fund and a supplementary fund There are several classifications for sauces Large and small sauces By its temperature By its color That they are the basis to make other sauces Called “Derived” They have in common Cold Hot

  2. Cold They are those that they are separated shortly joining them They are those that, once emulsified, they are not separated and remain attached They are, generally Emulsified Unstable Stable Example Example Vinagreta Canarian mojos Mayonnaise

  3. Hot White and blonde Tomato Other Emulsified Bechamel Velouté Dark American Tomato Example Spanish, or demi-glacé, Linked juice Glacé Dutch Bearnaise Example Example Example Example

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