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Spicing Essence
- Makes about
150 ml
- Difficulty
Easy
By Gary Rhodes
Published 1994
I think this little trick comes from Escoffier’s days; it is often used for spicing up a sauce or other dish. It was also occasionally used to mask the flavours of a meat that wasn’t quite right! Well, I’m glad to say that I use it purely for enhancing flavours, and it works its magic particularly with Tomato or Red Pepper Coulis.
Ingredients
Method
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