| http://www.w3.org/ns/prov#value | - And then, onto the real ???meat???, so to speak ??? sections devoted to different types of sauces, including all the classics: stocks and marinades, infusions and nages, white sauces, emulsion sauces, vinaigrettes, flavoured oils and butters, salsas and other piquant sauces, vegetable coulis, sauces for fish, and for me
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