Vinaigrette- and Court-Bouillon–Based Chive Sauce from Sauces: Classical and Contemporary Sauce Making by James Peterson
This sauce is based on court-bouillon that is lightly thickened with butter, acidulated with vinaigrette, and flavored at the end with chives. The flavor of the
Ingredients
- pepper
- basic vinaigrette
- stabilized vinaigrette
- salt
- chives
- water
- lemon juice
- chunks
- butter
- court-bouillon
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