Looking to recreate this but not sure what to do about the cream sauce base.by nobodygardens 4 Comments cHorse1981 3 days ago https://a.co/d/0bD0t79i ??? diaymujer 3 days ago It’s basically a bechamel sauce. Make a roux, add milk equal to the quantity of cream sauce, and season. cdnmi 3 days ago Could you use heavy cream (in Canada I would use 18% or 35% cream) with a ladle of some reserved pasta water as a substitute? Nightjay15 3 days ago I just use heavy cream and I’ve never had an issue. It takes some extra time to thicken up but overall it still works well.
diaymujer 3 days ago It’s basically a bechamel sauce. Make a roux, add milk equal to the quantity of cream sauce, and season.
cdnmi 3 days ago Could you use heavy cream (in Canada I would use 18% or 35% cream) with a ladle of some reserved pasta water as a substitute?
Nightjay15 3 days ago I just use heavy cream and I’ve never had an issue. It takes some extra time to thicken up but overall it still works well.
4 Comments
https://a.co/d/0bD0t79i ???
It’s basically a bechamel sauce. Make a roux, add milk equal to the quantity of cream sauce, and season.
Could you use heavy cream (in Canada I would use 18% or 35% cream) with a ladle of some reserved pasta water as a substitute?
I just use heavy cream and I’ve never had an issue. It takes some extra time to thicken up but overall it still works well.