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Robert Wemischner
Plating sauces
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Preparation info
Yield: Approximately 20 ounces ,
12
servings, each weighing approximately 1⅔ ounces
Difficulty
Easy
Appears in
The Dessert Architect
By
Robert Wemischner
Published
2009
About
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Recipes
Contents
Ingredients
Red wine sauce
Oz
Grams
Name of ingredient
20
, approximately, from above
Americas
United States
Sauce
Dessert
Vegan
Gluten-free
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