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Sauces, Marinades, Stocks, and Flavorings
Appears in
Published 1987
- Périgueux Sauce (Sauce Périgueux)
- Sour Grape Juice (Verjus)
- Roasted Garlic (Ail au Four)
- Garlic, Ham, and Ventrèche Paste (Hachis)
- Quatre Épices
- Squid Stock
- Creamy Shallot Vinaigrette
- Creamy Mustard Vinaigrette
- Mixed Fragrances (Parfums Mélangés)
- Basque Aromatic Mixture
The Cooking of South West France by Paula Wolfert. Copyright © 2005 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.