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Gelatinous sauce from stock

dcole | Oct 21, 201108:16 AM

I made a sauce yesterday made from beef stock, red wine, balsamic vinegar

I browned onions, carrots, celery, added 1 cup of wine to it. Seperatly, I reduced 4 Cups of homemade beef stock, which was pretty gelatinous to begin with. Also seperatly I reduced balsamic vin. I put all of these together, then chilled over night it to seperate the fat. I scraped a very small layer of fat off the top.

My concern is that all the gelatin from the stock has made the sauce into, well gelatin while cold. I know it will come back to the consitency I made it at when heated, and I will also add some butter, which will thin in out. That said, will it get lumpy at room temperature? I dont want it to look bad on a plate while sitting around after dinner... Any thoughts?


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