Salt, pepper, chile flakes, japonés chile pods, mustard powder, butter, vermouth, cream, Parmigiano. No garlic, I forgot about that.
At this point right here is where vermouth is splashed in. It goes all over everything lifting off things that are stuck on. It turns all the bits into a flavorful sludge with alcohol esters that carry the amalgamated flavors across and through anything. When cream or another liquid is added, like chicken stock, milk, water, will be immediately permeated with the flavor of everything all at once because of the alcohol.
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