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Blue berry

post #1 of 12
Thread Starter 
I need some advice from our chefs. I am trying to make blue berry sauce with vinegar as a base. When input it in the fridge it really thickens so hard. How can I make it a more smooth and sauce texture.
Thanks so much.
post #2 of 12

Well what else are you incorparating into the sauce. 

Or is it just blueberry and vinegar. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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post #3 of 12
Thread Starter 
Well. Chili and some herbs. That's it. I don't like to add a lot of ingredients.
post #4 of 12
How much and what kind of vinigar are you useing? Are you cooking the blueberries? Pressing them? Puree? Putting them thru a strainer? Details to help figuer it out please. Serving hot or cold?
post #5 of 12
Thread Starter 
Just a little vinegar. I sometimes use a blender for sauce.
post #6 of 12
So raw blueberries and distilled vinigar, raw, and in a blender? Chili and some herbs?
post #7 of 12
Thread Starter 
Quote:
Originally Posted by Lagom View Post

So raw blueberries and distilled vinigar, raw, and in a blender? Chili and some herbs?
post #8 of 12
Thread Starter 
Yes. Thanks.
post #9 of 12
Ok. I would do this,

Start with the blueberries on the stove, simmer for a bit in just a small amount of water and let them cook soft, i would also have the herbs in to simmer, fresh tied up with string. Instead of distilled vinigar i would use a nice white balsamic, at the end and not cook it too much at all. Discard the herbs, into the blender and blend smooth. I would then put it thru a fine sieve to take out all the flesh and use the remaining liqued for my sause base. Adjust the taste with salt, more vinigar and possibly honey if its too tart for you. Thicken to your like, if needed in the usual ways.
post #10 of 12
Thread Starter 
Thank you so so much. I will surely try this. Will keep you posted of how it will come out.
post #11 of 12
Quote:
Originally Posted by Lagom View Post

Ok. I would do this,

Start with the blueberries on the stove, simmer for a bit in just a small amount of water and let them cook soft, i would also have the herbs in to simmer, fresh tied up with string. Instead of distilled vinigar i would use a nice white balsamic, at the end and not cook it too much at all. Discard the herbs, into the blender and blend smooth. I would then put it thru a fine sieve to take out all the flesh and use the remaining liqued for my sause base. Adjust the taste with salt, more vinigar and possibly honey if its too tart for you. Thicken to your like, if needed in the usual ways.

 

I very much like this.

 

I wouldn't suggest but just for fun. Put 2 tbsp of sugar in a small saucepan dry and cook it on a medium heat, swirling around the pan until the sugar browns to a nice amber gold. Immediately add 2 tbsp white balsamic, this will stop the caramel from continuing to cook. Also add 1/4 cup water. Now the caramel will become hardened to the bottom of the pan. Return the pan to the heat and simmer stirring until the caramel dissolves. Add 4 oz. blueberries and simmer until soft. Blend. Push through a fine sieve. Season to taste. Multipurpose.

post #12 of 12
Thread Starter 
You are so kind. I so much appreciate this. Thank you.
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