James Peterson

Sauce Romaine: Classic Method

Preparation info
  • Yield:

    1½ cups

    • Difficulty

      Easy

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

By James Peterson

Published 1991

  • About

Method

Add 1 tablespoon (15 milliliters) gastrique to 1¼ cups (300