FoodNetwork.com recipe for lasagne, chef Giada
She claims that if the sauce is too acidic butter can be added 1 tbs at a time to "round out the flavors".
After reading that, I looked through my On Food and Cooking reference and didnt see anything in the vegetable or dairy chapters that addressed this. Internet searches with terms "butter, acidity, tomato sauce" didn't reveal any solid answers either.
The statement that flavors would be "rounded out" doesnt necessarily imply that the acidity would be reduced (from a pH perspective) perhaps she only means to mask the acidity with butter similiar to how some recipies call for sugar for the same effect. Any thoughts on this? Any chemist cooks?
Secondly, this particular recipe called to mix a bechemel with her tomato sauce. Wouldnt any effect that was attempting to be provided by adding tabs of butter be provided in adding the bechemel itself making the initial butter unnecessary?
(Incedentally, and slightly off topic, is there a name to differentiate tomato sauce made solely from tomatos and sauce made from tomatos and cream?)
Edit: I found a pH scale and see that milk is still slightly acidic (as compared to water), whcih doesn't coincide with the theory that its negating a higher pH factor of the tomato but since it is less acidic, perhaps it is diluting it.