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I will always get a shawarma wrap, as it comes with extra garlic and chill sauce, but if I'm eating in I'll get loads of small plates.
Chill sauce at least 2 hours or until hard.
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Reheat chilled sauce over medium-low heat on the stove, stirring constantly, when ready to serve.
For this dish, you will want to chill the sauce, or at least cool it.
If you are serving the sauce chilled, refrigerate it for at least two hours.
The soup, jolted out of the tedium of luncheon food with a spike of hot sauce, chills in the fridge right next to the pickles.
So are such uber James Beard starters as Maryland-style lump crabcake, expertly fried and accompanied by a sweet-and-sour yellow pepper sauce, and chilled sweet pea soup with creme fraiche.
While the pastry is chilling, make the white sauce.
As usual, theirs is served chilled as a dipping sauce for the fried roots.
Mix the tartare sauce ingredients, then chill.
The beauty of this recipe is that you can cook the brats and onions in the beer and make the sauce at home, chill everything, and then heat the sauce and grill the brats at the game.
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