In any sauce you make, start with a concentration of flavors...

In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.

Daniel Boulud Quote About Add, Aiming, Concentration, Flavors, Great: In Any Sauce You Make...

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