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Unformatted text preview: Tomato o Modern versions are thickened with tomato paste or puree o A classic version is thickened by roux o Tomato + white stock + golden roux Hollandaise Step 1: prepare liquid Heat stock or scald milk The Slurry method If you wanted to know how to make gravy without lumps use the slurry method o Cold stock o Add of the stock to the roux, mix well o Heat the stock just under the boiling point o...
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This document was uploaded on 10/27/2011 for the course HTM 150 at UMass (Amherst).
- Fall '10