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12 Tbsp water
6 Tbsp vinegar vin
4 Tbsp shallot
-
1.5 Tbsp cream
250 g butter
=Reduce 1. to 4Tbsp, add cream then incorporate butter 1x1.
6 Tbsp vinegar vin
4 Tbsp shallot
-
1.5 Tbsp cream
250 g butter
=Reduce 1. to 4Tbsp, add cream then incorporate butter 1x1.
