I would like to know how to thicken sauces with blood and is it safe?
I saw a recipe (French) that involved thickening with blood (they also said puréed liver would work) - is this safe? I've eaten blood sausage and black pudding, but still am curious about a sauce?
Best Answer
It should be safe, you would want to follow the same precautions you would when preparing meat. I personally like thickening my stews with bone marrow.
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How do you thicken a blood based sauce?
Liver provides substantial thickening, while blood thickens only modestly. And it is finicky. You should add a small amount of your hot sauce to the blood, then incorporate that mixture into the sauce off the heat. Put it back on the burner and heat it gently until it thickens slightly.Can blood be used as thickening agent?
Blood is a wonderfully gamey thickening agent that adds texture and flavor to all sorts of dishes that we wouldn't think about today.What is the healthiest way to thicken a sauce?
7 Ways To Thicken Sauce Without FlourIs blood good for gravy?
While many Americans have realized only recently that offal isn't awful, the culinary history of blood and organs leaves a long trail. Cooks the world over use blood to thicken sauces, add flavor and color, and deepen the flavor of dishes like boudin noir and black pudding.Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Karolina Grabowska, FRANK MERIÑO, Lennart Wittstock, Pixabay