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TECHNIQUE DE FABRICATION

Peser et mesurer et ingrédients

Réunir dans une petite russe le sucre et le vinaigre

ACCUEIL		RECETTES DE BASE		BASES DE LA PATISSERIE		BASES DE LA CUISINE

LA GASTRIQUE

MISE EN PLACE

matériel et INGREDIENTS (sauce pour 8 personnes)


1 russe	1 pinceau	Sucre semoule : 80 g Vinaigre de vin : 5 cl Vinaigre "melfor" 5 cl

UTILISATIONS

Pour la confection de sauces brunes
Exemple : sauce aux airelles