I made a mushroom sauce with white wine, broth, half and half, and crimini mushrooms today. I made the exact same sauce last weekend and it was perfect. Today, it is grainy, and the taste is not as "explosive" as it was last weekend.
Any suggestions as to what I did wrong this time?
Also, I just recently acquired a Descoware cast iron enamel fry pan. Does anyone have a favorite use for these? (sauces, veggies, etc?) as it is my first enamel cast iron ever!
Thank you for any help any of you can provide.
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