Double cream OK?

Pollycat

Hi guys
Just looking for a bit of recipe advice, please.

I do a blue cheese sauce (for chicken/pork) using:
butter
single cream
gorgonzola
parmesan

Melt the butter, add the cream and gorgonzola stirring until melted & hot & add the parmesan.

I have some double cream (which I rarely buy but this was reduced by 75%).
Could I substitute this instead of the single cream?

I've used crème fraiche in the same recipe & that's been fine.

Thanks in advance.

Fluff15

Of course! It will just be thicker with a higher fat content, so you may find it richer than normal.

The only time you'd probably not want to switch between single/double, is when whipping the cream, as single cream won't whip.

suki1964

Tbh I never use anything other then double cream for any sauce. But then I use very little of it and if need be I just add a dash of milk to slacken the sauce if it thickens too much