Aubergine sauce with tarragon (Sauce aubergine à l'estragon) from Sauces: Sweet and Savoury, Classic and New by Michel Roux

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Notes about this recipe

  • wester on March 14, 2015

    I think I tweaked too much to give a star rating (chicken stock instead of homemade veal stock, dried tarragon instead of fresh) but I wasn't crazy about this. Weird greyish color, nice but unremarkable taste. Served with pork chops, as suggested, but the combination wasn't that good either. It would make a pretty good thick soup though.

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