Made this using only 1/4 Cup butter and two tins of evaporated milk (=3 Cups). I thought had made a mistake because it was SO saucy when I finished. On top of that my milk curdled (saved afterwards by my immersion blender) because everything must've been too hot when the evaporated milk was added. This made enough sauce for 2 1/2 lbs of chicken!! I simmered and simmered until it was reasonably thick. I'll make this again (but not too often as I'm sure it's still quite cholesterol laden). I also added 1 tsp of ginger to my garlic/onion mixture. It turns out my curdled milk/sauce was a happy accident. I blended the sauce and everything, even the onions, etc. was pureed. The sauce was rich and oh, so silky smooth!! p.s. Only use an immersion blender if you want the sauce to be extra smooth, NOT a regular blender. If you blend HOT sauce in a regular blender it will ERUPT in a scalding geyser, covering you and your kitchen!!
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Made this using only 1/4 Cup butter and two tins of evaporated milk (=3 Cups). I thought had...