Sour Cream to Thicken Red Wine Sauce?

K9cuddles

Hi,

I recently tried a Lamb and Red wine sauce in the SC. It was nice but the sauce abit watery! I've been trying to research what I can use to thicken the sauce and the only thing I can find it sour cream? Would this be okay to add before serving so it doesn't boil?

apple_mint

I've never used sour cream to thicken sauce .. so I can't advise on this. What I do is use a little cornflour (two or three teaspoons) mixed with water stirred into the sauce mix over a low heat. Cook for a couple of minutes, stirring the sauce and it will thicken. I get Asda Smartprice Cornflour (26p a box - near the stock cubes) and it works well with gravies (e.g. when making sausage casserole).

apple_mint

Update - just pour the liquid from the slowcooker into a pan to do this (thicken with cornflour). Yesterday I did pheasant in a stock and elderberry jelly liquid. OH took pheasant out of the slowcooker and pulled the meat off the bird whilst I took the liquid and thickened it with the cornflour. It made a lovely sauce to pour over the meat.

benood

You could try thickening the sauce with rice (cooking and pulverising some rice then stir it in) - I prefer the taste to cornflour's gloopiness.

kittiwoz

I either make a roux by rubbing equal quantaties of plain flour and butter together then adding that to the sauce and cooking til it thinkens and the flour taste is gone or else I just add some gravy granules. If I was doing a red wine sauce I'd probably go with the gravy granules.