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Sauce
Preparation info
- Difficulty
Easy
Appears in
By Stephen Bull
Published 2001
Ingredients
150 ml 1 tbsp 50 g
Method
Boil the stock in a small saucepan until about 6 tbsp is left. Add the cream. Bubble up again and swirl or whisk in the butter. Add a pinch of salt. Add the herbs if you wish.
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