How to reduce the sour taste in gravy?
When the gravy becomes sour due to adding too much tomatoes, lemon juice or yougurt etc. What are the ways to get rid of its sourness(Pulupu)?
Best Answer
The primary balancing factor for sourness is sweetness - so gradually adding sugar (plain sugar, rock sugar, honey, palm sugar...) and tasting should yield good results here. "Whereever you add tamarind, you can add jaggery", one well known indian chef tends to say in his videos.
The combination of strong sourness (vinegar!) and strong sweetness (plenty of sugar!) is not uncommon in chinese (sweet-sour) and italian (agrodolce) cuisines. Also, western tomato sauces almost always have sugar added unless exceptionally good and sweet tomatoes are used.
As strange as it sounds, giving the sourness a bit more depth with vinegar (for anything with indian or thai spices in it, yellow rice wine vinegar is great; avoid distilled or white wine vinegar!) while also sweetening the dish can help here also. You got a sour dish, make it a great sour dish.
Also, make sure your salt, fat (butter, ghee, coconut oil, oil), and bitterness (spices) are balanced.
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Quick Answer about "How to reduce the sour taste in gravy?"
You made a dish too sour If your dish tastes too sour try to add sweetness—think sugar, honey (it's healthy!), cream or even caramelized onions. You can also dilute the dish (same as you would with a dish with too much salt).What flavor neutralizes sour?
Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal.How do you reduce the taste of lemon in gravy?
Try adding a little baking soda. It can neutralize excess acidity. Add it in the ratio of \xbc of a teaspoon per one cup of liquid. Alternatively, you can add other things like cheese (if making a sauce), honey, or sugar, but these add a different taste to boot flavors.More answers regarding how to reduce the sour taste in gravy?
Answer 2
Add baking soda, about a teaspoon per kilogram of liquid. Let it dissolve before tasting.
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