By James Peterson
To 3 cups (750 milliliters) of sauce suprême, add ½ cup (125 milliliters) of meat glaze. When the glaze has completely dissolved, finish the sauce by whisking in 2 ounces (50 grams) of Sweet Red Pepper Butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.