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Normandy White Butter Sauce

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Ingredients
  Fish court bouillon 1 Cup (16 tbs), strained
  White vinegar 2 Tablespoon
  Butter 1 Cup (16 tbs), cut into pieces
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1.On a low flame simmer court bouillon and vinegar for 10 minutes.
2.Once 2/3 to 3/4 cup liquid is left, remove from the flame.
3.Add butter, one by one piece and stir.
4.Put salt and pepper.

SERVING
5.Serve in heated sauce boat.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Method: 
Blending
Dish: 
Sauce
Ingredient: 
Butter
Interest: 
Everyday
Cook Time: 
20 Minutes

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