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Espagnole serves as the building block for other sauces like demi-glace or Bordelaise. A well-crafted Espagnole has the ability to elevate meats such as duck or beef, underscoring the essence of traditional French cooking.
4. Hollandaise: The Buttery Elegance
Hollandaise is perhaps the most luxurious of the mother sauces, renowned for its creamy decadence. It requires egg yolks, vinegar, and clarified butter to create a rich emulsion. The technique demands careful temperature control, typically involving a double boiler (bain-marie) to lightly whisk the egg yolks until they froth and thicken, resembling a mayonnaise-like consistency.