James Peterson

Sauce Salmis: Classic Method

Preparation info
  • Yield:

    2½ cups

    • Difficulty

      Easy

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About

Method

Sweat 3 ounces (75 grams) mirepoix in butter until it starts to soften. Bre