Q: How do I make a vegan beurre blanc that is rich and creamy?
A: For our lemon-caper sauce (in the Picatta) we make the reduction with pureed shallots (instead of straining them out). This gives the sauce its satisfying fullness.
A: For our lemon-caper sauce (in the Picatta) we make the reduction with pureed shallots (instead of straining them out). This gives the sauce its satisfying fullness.
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