I have tried various recipes for this, but always run into the same problem. Although the dish initially tastes good, the 'sauce' congeals after a very short time. This does not seem to happen when I order the dish in a restaurant. I have tried using heavy & light creams, half & half, a roux/no roux, but can't seem to keep a creamy texture.
Does anyone know how restaurants do this?
by Maryse Chevriere | Food is a major part of my life. I’m more on top of dining and restaurant news than world news. My...
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