In any sauce you make, start with a concentration of flavors with great acidity. You then re-dilute the sauce, but the proportion of liquid you add should not be so high that you wash away the extracted flavor you're aiming to create.
Related Keywords: You High Create Concentration Away Then Make
Related Authors: Anthony Bourdain Alton Brown Martin Yan Jacques Pepin Wolfgang Puck Bethenny Frankel Geoffrey Zakarian
