Recipes with EVS. noilly prat
Sauces EVS. noilly prat Butter or olive oil Butter ell. cream to mount ...
Shallots, sauté in butter or olive oil until they are clear. The vinegar is poured in and reduced to the karameliserer easy around the buds. Madeira is added and the sauce is reduced to about one third.
Fund added and there is reduced again to a little less
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