The Best Way to Make a Truly Creamy Cream Sauce ...Middle East

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When I think of cream sauces I think of a giant bowl—one of those giant bowl-plate hybrids they have at restaurants—absolutely mounded with linguine and alfredo sauce. And maybe some broccoli. Cream sauces can adorn anything from pastas to meatballs, and while you can simply pour hot cream over them and call it a day, the best sauces are thick. They hug every morsel rather than puddle up on the bottom of the plate. There’s a simple trick to getting your cream sauces extra creamy: add acid.Extra acid makes cream thickenJust like how you can add vinegar or lemon juice to milk to thicken it for a buttermilk substitute in baking, mixing in a dose of acid will thicken your cream sauce. Extra acid

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