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By (user no longer on site) OP
over a year ago
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... of complex sauce reductions.
I can knock up a few simple sauces quite well, however, I can't be bothered with complex and laborious sauce reductions.
However, I am now a convert, after being given a recipe for a delicious pink peppercorn sauce by a playmate who is a great chef.
It went very well with the roast duck yesterday, so much so that I made more to go with the steak tonight, with sufficient leftover for the leftover duck I shall have for lunch etc...
I happened to have some very rich stock to hand in the past few days, and was determined to have a go at making it.
Thank you, Chef, for a great recipe and detailed instructions, I could not have made it without you.
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