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Cep Sauce for Vegetables    Veg  HT  ACC 15mins   plus soaking


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25g/1oz dried Ceps

2 Shallots

2 tbsp White Wine Vinegar

50ml/2 fl.oz Dry White wine

100ml/4 fl.oz Whipping cream

140g/ 5 oz Butter

Salt & Pepper




1. Soak the mushrooms in a little hot water until reconstituted.


2. Chop the shallots and mushrooms and place in a saucepan with a little of the butter, vinegar and white wine. Bring to the boil and reduce to one third the original amount.


3. Stir in the cream and cook for one minute. Add the butter little by little, stirring well between each addition and season with salt and pepper.


Serve hot with boiled or steamed vegetables.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Main equipment required to make this recipe


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Wooden or Plastic Spoon


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