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The origin of this sauce is unclear, however, it is sometimes attributed to the Roux brothers. Quick and easy to make, it is a delicious accompaniment to steak and scotch eggs as Galton Blackiston demonstrates.
Try serving this sauce with Josh Eggleton's Rib-eye steak or Richard Corrigan's Hand-chopped rump steak burger with peppered bone marrow. Galton Blackiston serves his bois boudran sauce with Scotch eggs.
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