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Anthony Blake, Quentin Crewe

Thickening of Sauces

Appears in
top 1000Great Chefs of France
Great Chefs of France

By Anthony Blake and Quentin Crewe

Published 1978

  • About
The traditional way to thicken sauces is to make an emulsion with butter and concentrated pan juices.

© 1978 Anthony Blake. All rights reserved.

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