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Composed by CBW, 25 Aug 2010, 11:44 am
classic sauce for bouillabaisse
Jonas, 27 Aug 2010, 12:57 am
I stick with a standard Escoffier preparation. But the potato makes me think: Is it to make it smoother? Or to balance harsh olive oil?
CBW, 25 Aug 2010, 11:50 am
slowly add olive oil as you would for a mayonnaise
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