Meat Jus from Sauces: Classical and Contemporary Sauce Making by James Peterson
Remove as much fat as possible from the meat trimmings or bones. Peel the onion and carrot and and dice into ¼-inch (5 mm) cubes. Heat the olive oil in a 4-quar
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Ingredients
- onion
- water
- brown chicken stock
- brown beef stock
- thyme leaves
- white wine
- carrot
- pure olive oil
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