English sauce from Pot on the Fire: Further Exploits of a Renegade Cook (page 159) by John Thorne and Matt Lewis Thorne

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Jeshaprekop on May 28, 2025

    It calls for 1 teaspoon lemon juice or vinegar. But it’s not enough to thicken the sauce. I added another teaspoon of lemon juice to thicken it enough for serving. I’d guess another hard boiled egg yolk would also be a good idea. Overall it’s a delicious sauce. Another name of this sauce may be Gribiche sauce.

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