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Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Bring orange juice to a boil with the jelly, shallot and Port, stirring until the jelly is melted. Boil mixture until it has reduced to about 2/3 cup In a small dish stir together lemon juice and mustard. Stir into the jelly mixture with the zest. Chill, covered. Will keep 2 days if kept covered and chilled.