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James Peterson

Sauce Bordelaise: Classic Method

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Preparation info
  • Yield:

    1 cup

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Method

Combine 1¼ cups (300 milliliters) red wine with 2 tablespoons</

'Brilliant app for foodies'
'Spotify of cookbooks'

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