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Auteur : Chef étoilé Patrick Asfaux
comments (33)
The aioli is a kind of garlic mayonnaise sauce from the south of France. It is a great accompaniment of grilled fish or spread on toasted bread. In...

Balkanese SauceBalkanese Sauce
Auteur : Chef étoilé Patrick Asfaux
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For 6 servings : 2 egg yolks : 1 raw (uncooked) and 1 cooked (note of the translator : taken from a boiled egg) 1 soup spoonful of strong mustard A...

Auteur : Chef étoilé Patrick Asfaux
comments (9)
Used with: cold meats, poultry, eggs, fish, etc. Ingredients: 2 eggs 1/3 litre of oil 1 teaspoon mustard 1 teaspoon vinegar Salt and freshly...

la nourriture de france - paul brocuse - recepies northern france - recipes for poulet dj - cep mushroom omelette - egg keesh - francaise sauce recipe - creme bolay -

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