Made the mistake of putting cheese curds in my pasta sauce. Any way to get rid of the massive lump in my sauce. (Stretchy!)? can this sauce be salvaged?
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Francesca is the former Assistant Editor of food52 and believes you can make anything out of farro.
Cut and run! Honestly, I think your best bet is to add a little milk and whisk vigorously, but if that doesn't work, try again. What sort of cheese are you using?
Low effort—but it doesn't look that way!
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