Deglazing Tea Sauce
Frédéric Morin and David McMillan, of Montreal restaurants Joe Beef and Liverpool House, are classicists at heart.
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Ingredients
- ½ cup strong black tea
- 1-2 tbsp. fresh lemon juice
- 1-2 tbsp. red wine vinegar
- 2 tbsp. cold unsalted butter
- Kosher salt
- freshly ground black pepper
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