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
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