It takes time and care, and if you get interrupted then it's best to take the pan off the heat as if
the sauce sticks to the bottom of the pan you can end up with a lumpy sauce (though if you do end up with a lumpy sauce you can pass it through a sieve).
My sauce stuck to the bottom of the pan unfortunately but next time I'll just use some coconut oil in the bottom first.
Not exact matches
Cook the
sauce over medium - low heat in order
to prevent it from burning and
sticking on the
bottom of the
pan, but be careful
to cook it enough, until you can't taste the flour and is thick enough.
Cook for about 5 minutes, stirring frequently
to help prevent the
sauce from
sticking to the
bottom of the
pan.
Deglaze the
pan with chicken stock scraping the
bottom of the
pan to release any
stuck bits then add fish
sauce, lime juice from 1 lime, almond butter and tomatoes and bring
to a simmer.
The stirring is important not only because it keeps the rice from
sticking to the
bottom of your
pan, but it also helps
to create the lovely smooth and creamy
sauce found in a really good risotto.
I always spread a little bit
of the enchilada
sauce on the
bottom of the
pan to keep things from
sticking to it.
Deglaze the
pan with chicken stock scraping the
bottom of the
pan to release any
stuck bits then add fish
sauce, lime juice from 1 lime, almond butter and tomatoes and bring
to a simmer.