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Q&A -- Non Stock-based Sauces

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Brad S

Brad S

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And is cream an acceptable substitute for butter?

Heavy cream can be used, but it leads to a somewhat different sauce. Cream and wine sauces can be delicious. You should add the cream off the heat, as the fast boiling will split a cream based sauce. Also the acid in sauce, if it is a very acid wine, or if you add lemon juice, can split the cream. Cream tends to smooth out the flavours in the sauce, so the taste is different from a butter mounted sauce.

May I say that a reduced cream that is tempered will not seperate in a quick boil.

Turnip Greens are Better than Nothing. Ask the people who have tried both.

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