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Exact(24)
Remove the chops from the sauce and simmer the sauce until it has thickened.
Continue to cook for a further 15 minutes until it has thickened but remains soupy.
The sauce should be of a coating consistency, if not, then simmer it for a little longer until it has thickened.
Pour this custard back into the pan and stir constantly until it has thickened enough that it coats the back of a wooden spoon.
Whisk together the ingredients for the crème patissière, then put in a saucepan and cook over a gentle heat, stirring all the time, until it has thickened.
Pour over the sauce, bring to the boil, cover, reduce to a simmer and cook for 30 minutes, until it has thickened and the chicken is cooked through.
Similar(36)
Reduce the heat to medium low and, stirring occasionally, cook it until the mixture has thickened and starts to bubble (3 to 5 minutes).
Whisk until it has just thickened into loose peaks, as it will continue to thicken after you stop whisking.
Remove the pan from the heat and whisk the mixture until it is smooth and has thickened.
Cook uncovered about 10 minutes, until sauce has thickened somewhat.
Add butter and stir until broth has thickened slightly.
More suggestions(15)
until it has dissolved
until it has softened
until it has risen
until it becomes thickened
until it has acclimatised
until it has been
until it has made
until it has completed
until it has doubled
until it has turned
until it has warmed
until it has taken
until it has evaporated
until it has become
until it has gone
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com