フレンチトースト（おからパウダー蒸しパンのフレンチトースト風）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 30minutes
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Ravigote Sauce | Hotel de Mikuni's Recipe Transcription
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Ingredients
- (A) Rice oil : 120cc
- (A) White wine vinegar : 50cc
- (A) Mustard : 1 tsp
- (A) Onion : 2 tablespoons
- (A) Pickles : 2 tablespoons
- (A) Parsley : 1 tablespoon
- salt : Appropriate amount
- pepper : Appropriate amount
- Boiled beef tongue : Appropriate amount
Time required
10minutes
Procedure
-
1)
Mix all ingredients
01:30
Mix ingredients (A) in a bowl. Taste and season with salt and pepper.
-
2)
Serve
03:15
Pour the sauce on a plate and put the boiled beef tongue on it to complete.
Point
・ Recipe of "Ravigote sauce" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Ravigote sauce is a dressing-like sauce with a lot of ingredients and vinegar.
・ It is a versatile sauce that can be prepared and is suitable for both fish and meat.
・ Chop onions, pickles and parsley.
・ Even if you don't have boiled beef tongue, you can have it with various meats, ham, seafood and vegetables. It goes well with cold things such as ham.
・ The combined drink is Spanish TIO PEPE. Wine does not go well with vinegar-rich dishes, so sherry is recommended.
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