-Ketchup 5g. 1 egg yolk -Moutarde +M ancient 5 g. 2 tbsp chopped fresh flat leaf parsley -Jus de citron 1 cl. Pinch of salt -Porto 1 cl. Dash of white pepper -Cognac 1 cl. -Sauce Perrins 1 cl. 1 egg yolk mix well after sauce was -Aneth 3g made mix with Rouge Blance -Thym 4g -Estragon 3g Steak tartare -Basilic 4g l'oignon -Persil 15g les câpres -Poivre noir 2g le tabasco, -Poivre rose 2g le sel et le poivre. -Cayenne 2 Ciboulette -Curry de Jaipur 3g Tarragon -Zeste d'orange et de citron 6g Persil -Anchois 6g -Une demi-gousse d'ail 10g 2 kg sauce: -Câpres 8g la moutarde de Dijon 200 -Sel 5g la Worcestershire sauce 50g le ketchup 1kg ESP Piment 6g l'huile d'olive 1kg le poivre to test
Avignon sauce ingredients
3 tbsp or 42g unsalted butter 1 garlic clove minced 3 tbsp or 24g flour 2 cups or 500ml milk