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3 Tbsp water
3 Tbsp vinegar vin
2 Tbsp shallot
-
225 g butter
=Reduces 1. down to 2 Tbsp. First 0.6 butter low heat, last third high heat
3 Tbsp vinegar vin
2 Tbsp shallot
-
225 g butter
=Reduces 1. down to 2 Tbsp. First 0.6 butter low heat, last third high heat