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Greatest Base Sauce Product Ever |
December 28, 2015 |
Reviewer:
Charles Savoni from San Clemente, CA
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Just discovered this product. Amazing. All we did was add Beef Shanks bones and the pan drippings from when we made the shanks the night before. Oh, and grated parmasan cheese. Best sauce ever, for Xmas. [Beef Shanks, salt, pepper, gloves of garlic and Red Wine -- bake at 325 degrees for 4 hours in a covered backing pot. Let the pan dripping liquid coagulate in referigerator overnight so you can skim off the fat. Produces a ton of liquid -- so dang tasty. Use half to add to the sauce, and then make a gravy with the other half for the shanks upon serving. I'm 100% Italian, and I take this matter very seriously! Would NOT steer you wrong on this product.
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