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James Peterson
Sauce Hongroise
:
Classic Method
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Preparation info
Yield:
1 quart
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Method
Finely chop
1
large
onion
and sweat it in
butter
without letting it brown. When the
onion
is completely cooked, sprinkle over