Sweetbread Jus

Sweetbread Jus

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Michael Matarazzo, 2010 U.S.A.’s Chef of the Year™
The National Culinary Review, September 2010

Ingredients

2 cups reserved sweetbread cooking liquid
1 T. fresh lemon juice
Salt and pepper, to taste

Instructions

Method: Pour sweetbread cooking liquid into small saucepan; reduce to desired consistency. Finish with lemon juice, salt and pepper.

Yield

4 servings

Tags

Sauce/Dressing/Rub, The National Culinary Review

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals