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?
If "sharp" means too much alcohol left, bring it back to a simmer and cook off more of it, then adjust with more cream if needed.
If "sharp" means too acidic, your options are:
(1) add more cream and other ingredients to dilute the acid (2) try to mask the acid with a bit of sugar (3) I guess you could try to neutralize the acid with a very small amount of something basic, like baking soda. But that seems like a bad idea, it will probably taste terrible.
Are there any methods available to "fix" a sauce that has curdled? Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
I fried my ground beef and onions for chili in olive oil and didn't drain it. Now my chili tastes oily. Is there any way to fix it?
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'm thinking of making a white wine sauce which will consist of White wine chopped garlic squeeze of lemon (maybe) mixed herbs. What I have in mind is something that will pour with the consistency of a thick oil, but if I just add these components together it'll pour like water. What is the best way to thicken this so that it remains relatively clear and the taste of each component above isn't masked with the thickener?
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.
I prepared a spiced wine according to a recipe last night using Cabernet with a mix of Pinot Grigio and Rum. I suspect the Cabernet caused it to come out on the tart side after reading this question. The recipe called for brown sugar, which I used, but it doesn't seem sweet enough. Should I add more brown sugar or is there a better way to sweeten the wine and temper the tartness? Thanks in advance.
. 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
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 shallots, butter, flour and black pepper, but I understand the two ingredients cited previously are the main ones. However, many recipes I can find online (here and there, for example) on English-speaking 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