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Recipes - Mixing Dairy Products


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Recipes - Mixing Dairy Products

tina F | Mar 21, 2005 09:29 AM

I have been watching food shows and I cannot understand why they mix dairy products. For example:

For a cole Slaw dressing: mixture of sour cream, butter milk and mayo...why not just use only mayo or only sour cream?(another food show)

For whipped topping: whipped heavy cream mixed with marscapone...why not just use the whipped cream(Giada)

A dessert component of a wolfgang puck recipe: mixes ricotta and creme fraiche...why not just use ricotta or creme fraiche?

A dip type thingy by the Barefoot Contessa" mixes yougurt and sour cream...why not just use one or the other?

Am I missing something here? If there is an article or other source that explains the rationale behind these combos, please direct me to it. I would love to learn more and why?

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