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1 Cup
Easy
By Anthony Myint and Karen Leibowitz
Published 2011
This is my version of a sauce they serve at Noma, the #1 restaurant in the world. We add oysters for depth and brininess, and to take the edge off of the tarragon. It’s a complex sauce that could be used with elemental dishes like steak, fish, chicken, or omelettes. I apologize to