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Julia Child: Sauces

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October 2007 Cookbook Author of the Month: Julia Child

Please post your full-length reviews of sauces here. Please mention the name and the source of the recipe you are reviewing as well as any modifications you made to the recipe.

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  1. Bernaise Sauce, MtAoFC, p. 84.

    I made Bernaise sauce tonight for the very first time - also have not made Hollandaise before, so I also didn't realize that Bernaise is a variation of Hollandaise. It worked out very well, though I was worried it wasn't thickening properly. Put it aside to have our soup course before making the filets, and when I got back to the kitchen, it was very thick and I actually whisked in a little more butter before serving it. Delicious! Didn't take a picture of the sauce itself - in this picture, it's in the artichoke heart on top of the filet.

    I read through the instructions both from this book and from TWC. Noted that this one also had a recipe for using a blender, but chose to do it au naturel, so to speak. Next time I think I'm going to try making "Sauce Choron", which is Bernaise with tomato paste.

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