rede2learn
Assistant Cook
- Joined
- Sep 26, 2006
- Messages
- 24
We make blackened fish with cream sauce frequently and run into a problem with left over sauce. Every time we reheat it, the butter seems to seperate from the rest of the sauce and it never tastses the same.
The sauce is started witha roux and has cream, wine and parmesean cheese in it.
Any suggestions will be very helpful
Thanks.
The sauce is started witha roux and has cream, wine and parmesean cheese in it.
Any suggestions will be very helpful
Thanks.