Successfully prepare delicious savoury sauces like Hollandaise and Béarnaise as well as sweet desserts like custards or puddings with minimum effort. Choose between different temperatures depending on whether egg (80°C) or flour/cornflour (100°C) is used as a thickening agent. Say goodbye to lumpy or split sauces! Thicken mode produces silky textures and the perfect consistency for all sorts of sauces and creams.
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