I am very much an amateur when it comes to sauces, so I would really like to understand what happened to a sauce I made the other night. It was a french sauce from Laura Calder's cookbook and I followed it exactly but when I added the cream I ended up with a curdled type consistency.
The recipe called for 1T of butter and 1T of oil. Fry some chicken pieces until brown, add back to the pan and cover for 25 minutes. Remove the chicken and make the sauce in the chicken juices. I added 2/3C of wine and a minced shallot and deglazed. Boiled for 5 minutes then added 3/4C cream and some herbs. The recipe said to let it simmer for another 3 and add lemon juice and serve. However as soon as I added the cream you could see that there was just too much oil and it was in no way fused. So I started whisking.. but it never came together.
What went wrong? Was it a temperature thing? The cream was cold... Maybe the proportions just weren't right? Maybe I should've poured off some fat before adding the wine?
Any help is appreciated :)
You can see a picture here: