Preparation info
Yield: Approximately 20 ounces ,
12
servings, each weighing approximately 1⅔ ounces
Appears in
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Ingredients
Red wine sauce
Oz |
Grams |
Name of ingredient |
20, approximately, from above |
|
Method
- Pass the poaching liquid through a fine sieve and transfer to a medium-sized heavy saucepan.
- Cook over high heat, to reduce to a coating consistency.
- Watch carefully so that the mixture does not burn.
- Remove from the heat and allow the sauce to cool.
- Stir in the lemon juice and transfer the liquid to a squeeze bottle.
- Refri
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