or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Premaking sauce base
New Posts  All Forums:Forum Nav:

Premaking sauce base

post #1 of 8
Thread Starter 
Hi all, quick question. I make a simple pasta sauce at home and I'm wondering if I can prepare part of it the day before.
I start wig garlic and shallot in a little oil then add white wine and chic stock in roughly equal proportions and reduce by about half. Then add heavy cream and reduce to desired thickness. Usually finish it off with a little butter and salt. I'm wondering if I could do the wine and chic stock reduction the day before and leave it in the fridge until I'm ready for it.

Your helps appreciated.
post #2 of 8

Are you cooking for 25 people or just yourself? If the latter, then the whole affair is a matter of 10 minutes, so why bother doing stuff the day before??

 

Cheers,

Recky
 

post #3 of 8
Thread Starter 
Cooking for about 12 people
post #4 of 8
Just make it in it's entirety and keep in cold storage. Simply bring back to temp when ready to serve.
post #5 of 8
Quote:
Originally Posted by Maxaaronb View Post

Just make it in it's entirety and keep in cold storage. Simply bring back to temp when ready to serve.


But make absolutely double sure it reheats gently and doesn't boil!!!! Personally I would always add the cream component at the last minute to avoid anything going wrong (curdling, a skin forming etc.).

post #6 of 8

You could do the whole thing except stop at just before adding the cream. Do it all up to that point then chill it quick and store /.

      When ready. bring up to a high simmer and add room temp cream. In fact the sauce may taste bette r because you have allowed all the various omponent flavors to marry. Good luck

CHEFED
Reply
CHEFED
Reply
post #7 of 8
Thread Starter 
Thanks for the advice guys. That's a big help
post #8 of 8
Thread Starter 
Just wanted to say thanks for the advice. Premade part of the sauce yesterday morning and had the dinner party last night. Sauce came out great and helped reduce the stress level 10 fold. When you only have 4 small burners anything to free up some stove time is extremely helpful. Thanks again.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Premaking sauce base