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Let the sauce cool for several minutes.
Raise the heat and let the sauce reduce a bit, if desired.
2. Let the sauce rest for 10 to 30 minutes before serving.
Let the sauce heat through, stirring gently, but without letting it come to the boil.
Add the chicken stock, bring to the boil and let the sauce reduce and thicken.
Turn the heat down and let the sauce reduce and thicken.
Similar(18)
The marinara version ($9) lets the sauce perform on its own, aided only by fresh oregano, parsley and the bite of garlic.
Letting the sauce rest gives it a chance to mellow.
Let the chocolate sauce thicken and get a "shiny" texture.
Add 100 gram from the Parmesan to the sauce.And let the cheese melt while stirring the sauce.Season the sauce with the pepper and salt.
It is better to let the hot oyster sauce mixture wait off the heat for a second or two than risk overcooking the greens.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com