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In 1835, English Lord Sandys commissioned two chemists from Worcestershire, John Lea and William Perrins, to duplicate a sauce he had acquired during his travels in India. The pungent batch proved disappointing and wound up in the cellar. When the pair stumbled upon the aged concoction 2 years later, they tasted it and were pleasantly surprised by its wonderfully unique taste.
The term "au jus" (French for "with juice") is often used to describe the serving of meat (like…
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Place a damp washcloth under the bowl you’re using to mix ingredients. The cloth keeps the bowl…
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