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Can you emulsify a reduction sauce without butter?

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Can you emulsify a reduction sauce without butter?

Foodie2 | Apr 25, 2006 10:47 AM

I made a delightful salmon dish last night, cooked in wine and lemon among other things, and after the salmon was cooked, I reduced the liquid -- a beautiful color (it was red wine) -- but decided not to add the 3 TBSP butter at the end... healthy healthy not thinking me... and as soon as we poured the sauce over the salmon it went from beautiful burgundy velvety richness to separated bits of yuck. It was delicious, but not pretty. Is there any way to prevent this from happening without adding butter or oil? Would it have made a difference if I'd added the lemon juice after it was done reducing? Any other tips/tricks are appreciated, as I've been trying to cut the butter/fat from things like highly flavored sauces. TIA.

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