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Exact(27)
Similarly, a dark sauce based on local sour cherries graced nicely pan-roasted duck breast.
It is heated through and then drenched in a murky dark sauce.
The caramel soaked through the edges and formed a dark sauce that ran around the plate.
I don't want a dark sauce base, just ingredients cooked long enough to extract the flavors.
A rib-eye in a dark sauce inspired by beef Bourguignon was tender and juicy one visit, tough the next.
Their blackened headless carcasses, each barely palm-sized, were soaked in a dark sauce that gave off a tangy aroma.
Similar(29)
The dark sauces pooling beneath the meat have an almost staggering richness.
Short ribs here are biceps-sized chunks of amazingly tender and flavorful meat, over a root-vegetable purée and a wine-dark sauce.
Short ribs are biceps-sized chunks of amazingly tender and flavorful meat, over a root-vegetable purée and a wine-dark sauce.
Mask a bottom of a plate with, say, an emulsified butter sauce, then run a couple of concentric rings of darker sauce - demi-glace, or roast pepper purée - around the plate.
Add enough dye until the black sauce is dark purple.
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