Hm. I don’t have any wine. Is making a pan sauce with liquor instead a terrible idea? Should I just use stock?
Conversation
Replying to
But stock + a little vinegar is a more reliable choice.
Replying to
awesome. Heather points out that we have wine I forgot, but this is still useful to know! <3
3
We always have a bottle of Noilly Pratt in the fridge. Goes with most things that call for wine, keeps long.
1
Show replies