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CHARCUTIÈRE SAUCE

recipes



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CHARCUTIÈRE SAUCE



Soften 3 tablespoons peeled chopped onion by frying gently in a covered pan, in a 1 tablespoon white dried breadcrumbs until lightly coloured. Add ½ glass white wine and 1 small glass stock and boil for 3-4 minutes. Stir in 2 tablespoons finely diced gherkins and then 1-tablespoon mustard. Adjust the seasoning before serving.


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