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Recent Reviews

Re:Porcini-Leek Sauce

This was simply the most savory and scrumptious sauce - poured over a beef wellington was to die for.However the directions are a bit confused; why would you strain the stock after only boiling the mushrooms in it (and removing the mushrooms)? The time to strain is after the first reduction, before adding the cream. This removes all the spent solids (mushrooms and leeks and rosemary...). Done this way you've extracted all the flavors from the ingredients, and end with a smooth, creamy deliciously earthy sauce good enough to drink from a cup!

Posted: 04:41 pm on December 30th 2014