Curdled sauces

Discussion in 'Food & Cooking' started by storm, Nov 3, 2000.

  1. storm

    storm

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    My mother wrote me and asked, "

    when I have a recipe that calls for wine and heavy cream I always substitute
    half and half, and the liquid always curddles. Is it due to the lack of
    butter fat? The sauce tastes good but looks terrible."

    Any suggestions?
     
  2. m brown

    m brown

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    Professional Pastry Chef
    using a blender or hand blender you could bring back a curdled sauce at home by adding a bit of butter while whirling the sauce. If cold, add warm stock while blending.
    It may not be perfect, but it will look better.
    Also, for cutting down on fat in a sauce, use non-fat evaporated milk. again not perfect, but it will give you a low fat sauce suitable for framing.