how to combine wine in a cream sauce so it doesn't curdle?
The curdling effect is produced both by alcohol and acidity.
The alcoholic part is solved pre-heating the wine for a while until most alcohol evaporates.
The acidic reaction is a little more difficult to stop: As wine canonically has 3g/l TA (total acidity), a little Potassium Carbonate (KCO3) will neuter the thing. Experiment from 1 to 3g/l depending on your wine. Filter with care the resulting liquid as it may contain little crystals.
Always remember to pour the wine on the sauce and never the sauce on the wine (not a joke, the milk will curdle instantly).
You may also try to avoid curdling by adding only small quantities of low alcoholic content and low acidity preheated wine only.
Yesterday I made vanilla sauce to go with an apple pie. I used about 2 dl milk, 3 egg yolks and some sugar. I whisked it in a double boiler maybe too vigourously, because there were tiny bubbles of air in the finished sauce. It reached to correct consistency and otherwise was completely fine, but I would think vanilla sauce should have a relatively thick, rich consistency without any bubbles in it. How can I do it better next time? Would heavy cream help? Should I not use a whisk and just stir with a spoon? How big of a risk is it that my sauce will curdle if I don't use a whisk?
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and sugar), chocolate mousse, another layer of sponge cake with sauce, Diplomat cream and amarena cherries on top. The problem is that I won't have time the day we eat the cake (Saturday) and the day before (Friday), so I need to make it in advance. I'm thinking of preparing the sponge cake, cherry sauce and chocolate mousse on Thursday and build the bottom layers and put it in the freezer. I can make the Diplomat cream on Friday morning
I'm sometimes making my own béarnaise sauce, and it tastes great and has perfect thickness the first day after making it. But whenever I leave leftovers in the fridge over night, the béarnaise gets really thick (like when whipping cream to much). I'm trying to keep from overcooking my egg yolks, so I don't think that's whats wrong. I follow a pretty classic recipe with taragon, black peppercorns, white wine vinegar, shallots, egg yolks and clarified butter. Is there a way to keep it from thickening like this when left in the fridge over night?
I've whipped cream before. I recently bought whipping cream (a brand I'm not familiar with) and placed in the fridge prior to whipping. When I took it out of the box, it was a somewhat solid consistency (not liquid at all). So I tried whipping it and every time, it separates into curdle and liquid before even forming soft peaks. Is the problem because the cream is solidified? instead of a liquified version where the air can encorporate. In this case, should I bring it outside first to see if it will liquify somewhat? Or should I just toss this container and buy my regular heavy cream instead.
The “sauce marchand de vin” is a French red wine thick sauce typically served with meat. Its recipe in my French cookbooks call for two main ingredients: red wine and brown stock. It also uses... websites add Worcestershire sauce. Not all of them do, but I still wonder: what purpose does this extra Worcestershire sauce add? I'm not too familiar with it, but if I understand it might bring some spiciness (already somewhat covered by black pepper). So, what do you think it brings to the recipe and overall taste?
My wife made a cream based sauce last night and the recipe said to "reduce" it. The cream sauce was comprised of some white wine, couple cups of heavy cream and chicken broth (my wife substituted water for the broth) I looked up how to reduce a sauce, and it basically said to heat it up til most of the liquid evaporates and the sauce gets thicker. Makes sense, but the website I was on said... wondering what the proper way to do it is. Should she not have added water? Was there something else we missed? Or does it really take that long to reduce a cream sauce?
. So, noticing a bottle of barbecue sauce in my fridge and how easy that is to use, I'm now looking for guidelines on how long I can keep pan sauces I make this way, any tips on how to prepare them so they last longer in the fridge? Barbecue sauce has vinegar in it, that because of it's acidity, is supposed to make that sauce last longer. But my pan sauces have wine in them that should help...Am getting sick of adding the wine, then waiting for it to reduce, then adding the broth and waiting for it to reduce, and then adding the butter and waiting for it to do its job thickening
I've made a sauce with some white wine (with cream & tarragon) but it's really sharp (prob the wine was a bit old, or I didn't boil it off well enough - is there any way to fix it? and what's the most likely cause?
I made turkish delight ice cream but the bits of commercial sugar coated turkish delight I folded through were rock hard when frozen and a possible problem for unsuspecting guests. So, I was wanting a solution and thought maybe making a thick sauce or a much softer turkish delight may be the answer and folding that through after churning. Any advice on how to fix this please.