Help! Why did my sauce fail?

cherryblossomzel

I watched a bit of Nigella yesterday and she made what seemed a simple and very tasty sauce: some apple cider in a hot pan, boil a bit, add some whole grain mustard, and then add some cream.

I tried this yesterday, without measuring or timing anything and it came out beautifully. So I wanted to make a bigger portion today to use in a potato bake. BUT when I added the cream, it curdled and tasted bad.

What did I do wrong? Too hot, too much alcohol? It was double cream, from the same tub that I opened (and used) yesterday. I managed to salvage the meal with a mustardy cheese sauce, but it was so nice first time, I'd love to be able to make it again.

JulieM

Was it the Mustard Pork Chops recipe? If so, the quantities for the sauce for 2 pork chops is as follows:


125 ml cider
1 x 15 ml tablespoon grainy mustard
75 ml double cream


The recipe definitely says to continue cooking the sauce for a few minutes after adding the cream, so the heat shouldn't affect it, but I have known double cream to curdle too. I think it's easier to use crème fraiche.

cherryblossomzel

A bit of googling suggests that too much acidity and too much heat can curdle dairy, which makes sense. I think next time I'll reduce the cider a bit more, then take it off the heat for a few minutes before adding the cream.

Or try creme fraiche, which I didn't even think of.

boredjellybean

I'd say maybe the cider/mustard mix was too hot

AnnieO1234

I never measure cream and alcohol sauces, just turn heat down (if I have cooked off other ingredients first) add alcohol first while hot if other ingredients in pan, and then add cream. Gently heat but do not allow to boil, keep stirring and you will keep it together and see it thicken before your eyes xxx

Seakay

the other thing you can do is to add a little cornflour or potato flour to the cream before adding it - mix the cornflour with a little water to slacken it then stir that into the cream then add the cream to the boiled cider which you take off the heat just before the addition. return to a low heat and heat gently, stirring often, until it gets to a gentle simmer.

cherryblossomzel

Thank you everyone. I'm gonna have another go soon.