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Avoiding milk curdling in tomato sauce


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Avoiding milk curdling in tomato sauce

sylvan | Sep 8, 2010 05:28 PM

I want to try one of Hazzan's Bolonese sauces with Muir Glen plum tomotoes recipe. But she calls for whole milk and tomatoe in the recipe and I'm concerned the whole milk will curdle. Can I avoid curdling by using: cream cheese, cream/Half-n-Half, or making a Mornay sauce instead of whole milk?

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