I am doing this sauce:
First of all, does it even sound reasonable? Is it possible to use only 200ml of single cream as the main liquid ingredient in a sauce? I know white sauces are usually done with milk and flour, why single cream?
I bought 35% and 10% cream at the store, should I mix them or just use the 10% cream? Does single cream even thicken when heated in a pan and how long will it preserve in the refrigerator?
I like the idea of that recipe, a mushroom sauce for rice sounds good.