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Used to flavour, coat, or accompany a dish, or may be used in the cooking to bind ingredients together; may be sweet or savoury. Thick sauces may be: i) roux sauces based on flour heated with fat; ii) thickened with starch (arrowroot, cornflour, custard powder) or modified starch (gravy granules, thickening granules); iii) thickened with egg (Hollandaise sauce, custard); iv) thickened by reduction.

Subjects: Medicine and Health — Cookery, Food, and Drink.

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