I posted it’d be a great pasta sauce and then scrolled down. We have a habenero infused honey we already use as a pizza drizzle (it’s delicious) and all the mushrooms in the world I’m thinking of doing a real wet and greasy mushroom fry, blasting it with whiskey to declare, filter the juice, reduce it while adding the Chilli honey and try it on some noodles
What if you like make duxelles and sweeten it with honey and cream and use that as like some kinda mushroom white sauce for a pizza (with lotsa roasted garlic obviously)
to declare
Is this a culinary term i need to know or did you mean deglaze (actual question)
I meant deglaze but my auto correct didn’t. The main reason is cause I wanna eat it and I’m vegan but we have a whipped ricotta cream base for pizzas that I was gonna do basically that for as well, I just don’t like sharing my non vegan work recipes.
There’s a few different vegan cream sauce recipes I’ve got. I also kinda forgot honey isn’t vegan while talking about this too. I’ve got a simple syrup/maple mix with the habenro infusion and that works well for me and the vegan customers, I just call it honey regardless cause it used to be. A couple that I’ve used in the past are a bit pricey cause where I worked prior to covid layoffs was a vegan place. It was a cashew cream situation and cashews are expensive af. I’ve got an aquafava/oat milk idea I wanna see if that whips up. I haven’t tried reducing non dairy milks ever either, might work for some, last ditch I can do an emulsion
I posted it’d be a great pasta sauce and then scrolled down. We have a habenero infused honey we already use as a pizza drizzle (it’s delicious) and all the mushrooms in the world I’m thinking of doing a real wet and greasy mushroom fry, blasting it with whiskey to declare, filter the juice, reduce it while adding the Chilli honey and try it on some noodles
What if you like make duxelles and sweeten it with honey and cream and use that as like some kinda mushroom white sauce for a pizza (with lotsa roasted garlic obviously)
Is this a culinary term i need to know or did you mean deglaze (actual question)
I meant deglaze but my auto correct didn’t. The main reason is cause I wanna eat it and I’m vegan but we have a whipped ricotta cream base for pizzas that I was gonna do basically that for as well, I just don’t like sharing my non vegan work recipes.
I wonder if you could use coconut milk to make a sort of similar sauce base that’s vegan but still kinda creamy and sweet
There’s a few different vegan cream sauce recipes I’ve got. I also kinda forgot honey isn’t vegan while talking about this too. I’ve got a simple syrup/maple mix with the habenro infusion and that works well for me and the vegan customers, I just call it honey regardless cause it used to be. A couple that I’ve used in the past are a bit pricey cause where I worked prior to covid layoffs was a vegan place. It was a cashew cream situation and cashews are expensive af. I’ve got an aquafava/oat milk idea I wanna see if that whips up. I haven’t tried reducing non dairy milks ever either, might work for some, last ditch I can do an emulsion