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By MizzNezz on April 2, 2010
By Julesong on May 17, 2005
"We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, Puree Verte - Potato, Fennel, and Fava Mash). Here's Chef Gabriel Claycamp's recipe for Roasted..."
Ingredients: cream, salt & freshly ground black pepper...
Prep Time: 10 mins
Total Time: 30 mins
By MizzNezz on June 13, 2009