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4 Tbsp white wine
2 Tbsp vinegar
2 shallot
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2 Tbsp cream fraiche
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250 g butter
=Reduce 1. to 2Tbsp, add cream, reduce to 2Tbsp, finish with butter
2 Tbsp vinegar
2 shallot
-
2 Tbsp cream fraiche
-
250 g butter
=Reduce 1. to 2Tbsp, add cream, reduce to 2Tbsp, finish with butter