YIELD: 24 SERVINGS ROSEMARY MUSTARD BUTTER: 1 tsp. shallot, chopped 1½ tsps. garlic, chopped 1 Tbsp. mustard seed ½ oz. rosemary stems 1 bay leaf ½ cup mushroom stems ½ cup white wine ½ cup champagne vinegar 1½ cups butter 2 Tbsps. Dijon mustard 1 tsp. rosemary, fresh, chopped ½ tsp. salt ¼ tsp. white pepper, ground SWEET ONION BROTH: 3 lbs. yellow onions, sliced 3 lbs. red onions, sliced ¾ cup shallots, sliced 3 Tbsps. garlic, minced 6 ea. bay leaves 3 cups sherry wine 4½ cups ...
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