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James Peterson
Sauce Poivrade
:
Classic Method
I cooked this
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Preparation info
Yield: approximately
2 cups
Difficulty
Easy
Appears in
top 1000
Sauces
By
James Peterson
Published
1991
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Recipes
Contents
Method
Coarsely chop
1
small
onion
(
3
ounces
/
100
grams
) and half