Sweetbread Jus
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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
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