Spices suggest themselves; nutmeg, cayenne, mustard powder, but I did not use any of those this time.
I am enjoying this approach to starting a sauce with butter and reduced wine quite a lot lately this time with heavy cream added directly and with grated hard cheese dusting the pasta eventually working in. Similar to fondu, and the combinations are endless. If I had cream cheese I would add that too for its tang and for its silk quality.
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