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For 1 serving
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Vegetables and gratinees
Made a trial run of this last night for a dinner party I am having tomorrow. It was wonderful! But there wasn't enough sauce to go around. I made a double batch, will reheat it and reduce a bit tomorrow when I am ready to serve. I plan on using this for a side dish with pan grilled salmon with beurre blanc. It stands up well to the salmon. Hollandaise on the asparagus seems a little too close in flavor to beurre blanc, so this recipe really fills the bill.
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