I made a sauce tonight with lemon juice, cream and butter (plus some Calabrian chili paste), it had the texture of burre blanc and was so good, but is it still burre blanc if I didn’t use shallots + wine? I’m an enthusiastic home-cook, but don’t necessarily know what everything is supposed to be called. Thank you! 😀
[link] [comments]
from AskCulinary https://ift.tt/Uyqxd8l
via IFTTT https://href.li/?https://bit.ly/smartgadgets- https://href.li/?https://bit.ly/smart_gadgets https://href.li/?https://bit.ly/modern_gadgets https://href.li/?https://bit.ly/kitchen_toods
No comments:
Post a Comment