One can get finicky with pan sauces. (I, for one, am guilty of this.) Various thickening agents, aromatics, and even cream all bring certain charms to the pan, but my favorite (and incidentally easiest) pan sauce to make is mostly butter.
from Lifehacker https://ift.tt/373rTyG
via IFTTT
Aucun commentaire:
Enregistrer un commentaire