I'm thinking about making your recipe for a brunch I'm hosting this weekend. Any recommendations for a non-alcoholic substitution for the lillet -- or would too much be lost in the balance of the sauce? Lovely, lovely recipe, by the way!
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.