Sauce made from butter and cream flakes/curdles
My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat:
Put the cream and butter over high heat. cook until the butter is melted and browned, about 5 minutes. Stir in the shallot and garlic and cook for another 3 to 4 minutes, until tender.
Everything went well for the first 5 minutes but after adding shallot and garlic and keeping it over high heat for another 2-3 minutes, the sauce started to flake/curdle.
I replaced heavy cream with sour cream.
I had a look at this answer that only gives »alcohol and acidity« as causes for curdling and this one which advises not to overheat crème fraîche lest it will curdle.
Did heat cause my flaking/curdling? If not, what did? And What means »tender« in this context?
Best Answer
Tender means soft and not brown. Sour cream will curdle if the fat content is not high enough (if it is high, it is called creme fraiche, techniquelly) and if you cook it down too much on too hot heat. Next time, use higher fat content and cook on lower heat. Cream, sour cream and creme freche are not really substitutions, not techniquelly and not taste-wise.Mixing butter and sour cream will work, if you take your time and boil down with hardly any or no bubbles.
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How do you fix curdled cream sauce?
Broken cream sauce \u2013To fix a broken cream sauce, take \xbd cup of heavy cream and reduce it down to 1/3 of its original volume. Slowly drizzle in the curdled sauce while whisking vigorously. This should bring the sauce right back to its creamy, silky consistency.Why did my cream sauce curdle?
Curdling occurs when the proteins in a sauce denature and bind together, separating from the water and tightening up into curds. Dairy or egg-y sauces can curdle for several reasons: There might not be enough fat in the sauce; skim milk will curdle much more easily than other, fattier dairy products.How do you keep cream from curdling in sauce?
Stabilize with a Starch Starches like flour or cornstarch help stabilize the milk emulsion. This will prevent it from separating. A common technique is to thicken your sauce or soup with roux before adding the milk. This changes the makeup of the liquid and prevents curdling.How do you fix curdled white sauce?
Add a splash of the sauce's base liquid \u2013 if it's a milk-based sauce, for example, pour in a few teaspoons of cold milk. You may also add a splash of wine, beer or cream. Whisk the sauce vigorously for about 10 seconds; this may be enough to repair a cheese sauce that's just beginning to curdle.How To Fix Curdled Or Broken Sauce
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