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Plating sauces
Preparation info
- Yield: Approximately 19 ounces ,
12
servings, approximately 1½ ounces each - Difficulty
Easy
Appears in
Published 2009
Ingredients
Beet sauce
| Oz | Grams | Name of ingredient |
Method
In a small bowl, dissolve the cornstarch in the first quantity of water and set aside.
- Bring the beets, sugar, and second quantity of water to the boil.
- Cook until the flavor and color of the beets is well extracted, yielding a deep colored liquid.
- Pass the liquid through a fine sieve into a bowl, discarding the solids and reserving the liquid.<