The Secret to Silky Smooth Sauce
Perfectly prepare delicious savory sauces such as Hollandaise and Béarnaise as well as sweet desserts like custards or puddings with minimum effort. Choose the ideal temperature depending on the thickening agent you use: 175°F when using egg or 212°F when flour or corn starch is used as a thickener. Say goodbye to lumpy or separated sauces! Thicken Mode produces silky textures and the perfect consistency for all sorts of sauces and creams.
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