Sauce Ivoire (Ivory Sauce for Poached Poultry)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 1 litre sauce Suprême
- 3 spoonfuls blond meat glaze
Instructions
- Add 3 spoonfuls of blond meat glaze to 1 litre of sauce Suprême, to give it its characteristic matt white tone.