sarahk2422 on craftsy.com

baked egg with tomato concasse

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Created in this Craftsy Course

A Modern Take on the Mother Sauces taught by James Peterson

Master the mother sauces at the heart of French cuisine with whisk-by-whisk instruction from chef and cookbook author James Peterson.

Other projects made as part of this class:

Food & Cooking
Bechamel Sauce
Food & Cooking
Brown Sauce
See All Class Projects »

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Here are some details about my project:
Category Food & Cooking
Type French
Ingredient Vegetables
Method Bake
sarahk2422 on craftsy.com

Share a little about the ingredients and techniques used to create this dish/item. delicious and easy to make after watching the video. It didn't seem done when probing after 15 minutes in the oven. I left it in an additional 5 minutes and the yolk is overcooked. next time it will come out earlier.

sarahk2422 on craftsy.com