Is Mayo a mother sauce?
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                            Béchamel, Espagnole, Hollandaise, Mayonnaise, Tomato Sauce, and Velouté are the mother sauces of French cuisine. We also have added Beurre Blanc which isn't officially a mother sauce, but it also is a solid base other sauces are built from. 
                    
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                            While not appetizing in appearance, mother of vinegar is completely harmless and the surrounding vinegar does not have to be discarded because of it. It can be filtered out using a coffee filter, used to start a bottle of vinegar, or simply ignored.. 
                        
                    
                        
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                            The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas. 
                        
                    
                        
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                            A common dosage for apple cider vinegar ranges from 1 teaspoon to 2 tablespoons (10–30 mL) per day, either used in cooking or mixed in a glass of water. 
                        
                    
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