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Food without sauces can make food boring really fast. Make sure you know how to make these types of sauces.

  • Bechemel Sauce
  • Cornstarch slurry sauce

Flavorings:Edit

Better Than Bouillon is great for flavoring a bland bechemel sauce. Just less than a quarter teaspoon can flavor up a whole skillet of bechemel.

A little (no more than a squirt of) white wine vinegar or lemon juice stirred in at the end of making a sauce will make the flavors come alive. (Don't use apple cider vinegar)

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