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Joined Date: Sep 29, 2007
Reviewed Raymond Beurre Blanc
"I love the recipe! I served it with grilled boneless/skinless chicken breast with a medallion of goat cheese on top. OMG!! A bit of heaven on a plate. A lot reviewers are commenting on "too much lemon". I personally don't think it was too much. Again, loved it! I used a dry Chard. "