How to fix a sauce that is too sweet?
A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I decided to substitute it for equal amounts whipping cream. The other ingredients called for are sweet butter (I used unsalted butter), minced garlic cloves, white pepper, grated parmesan cheese, mozzarella cheese and pasta.
The finished sauce was way to sweet and we didn't finish our plates let alone keep the leftovers. The only sweet ingredient I can see is the heavy cream so I am guessing the problem lies with that ingredient so I ask... Did I substitute the right ingredient for the heavy cream? Should I have changed the portions? What do you recommend.
Best Answer
Whipping cream is sold in versions that contain sugar and versions that don't contain sugar. Did you use a version that contains sugar? If so, try the version without.
Pictures about "How to fix a sauce that is too sweet?"
Quick Answer about "How to fix a sauce that is too sweet?"
Sour: The general go-to here would be lemon juice, although lime will also work. Orange juice will only add more sweetness as will some kinds of vinegar. White wine vinegar, red wine vinegar, or apple cider vinegar are good choices but shy away from balsamic because of its inherent sweetness.What neutralizes sweet taste?
If your dish is too sweet, you can add acidity (lemon juice or vinegar) or a pinch of salt. These will help round out those sweet flavors.How do you counteract something that is too sweet?
If your food is too sweet...Add an acid or seasonings such as lemon juice, lime juice, or vinegar; chopped fresh herbs, citrus zest, or a dash of cayenne for savory dishes, liqueur or instant espresso for sweet dishes.How to Reduce the Sweetness in a Food
More answers regarding how to fix a sauce that is too sweet?
Answer 2
Unless there was sugar in your cream, there's nothing particularly sweet about this combination. Did you salt the pasta water to roughly seawater saltiness? If not, did you adjust salt before serving? If your pasta water was under-salted, that would explain the sweetness, since the only significant source of salt otherwise was the parmesan.
Heavy cream is equivalent to 36-40% whipping cream.
In the event that your cream was pre-sweetened, there's not much you could do except add salt and hope the sugar doesn't overwhelm. It's a fairly common technique to add sugar to a salty dish to make it taste richer, or salt to a sweet dish for a similar purpose. But it wouldn't work very well if the cream was very sweet. Since I've never seen sweetened whipped cream except in aerosol dispensers, I can't say for sure.
Answer 3
Hypothetically speaking, if you are stuck with the dairy ingredients you have and are looking for a way to harness the sweetness, but don't want to add food ingredients, you could add sage and basil to make it more savory but keep to the sweet notes. While the sage gives you a nice base, basil will take you past the sweetness with its floral notes.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, Karolina Grabowska, Valeria Boltneva, ROMAN ODINTSOV