how do i make sauce with white wine and cream without the cream curdling?

Answer 1

Don't let the cream boil. Add it at the end and just warm it.

Answer 2

It won't curdle if you cook the wine for a while and then whisk in the cream. Then you have to watch you don't burn it.

White Wine Sauce
Ingredients

440ml (1 3/4 cup) heavy cream
310ml (1 1/4 cup) white wine
310ml (1 1/4 cup) chicken or fish stock
15g (1 tbsp) unsalted butter
3 shallots, chopped fine

Method

1. Melt the butter in a heavy bottomed saucepan over low heat. Saute the shallots in the saucepan, until they are transparent.

2. Add the white wine, making sure to scrape the base of the saucepan with a wooden spoon.

3. Bring the wine to a boil and cook until the liquid has reduced by half.

4. Add the stock and boil until the liquid has reduced to 85ml (1/3 cup).

5. Stir in the cream and continue to reduce the sauce until it is thick enough to coat the back of the spoon.

6. Season with salt and pepper, to taste. Serve warm-hot and enjoy

Answer 3

What kinds of cream are you using? I noticed when I used 1/2 and 1/2 it would curdle faster...I began using the whipping cream in the milk section. The best way is to warm it up slowly. Good luck.

Answer 4

It shouldn't if the cream is near room temp. The amount you need, that is. Otherwise you could temper it by adding a little of the hot to the cold and stir like crazy. Then you can add it back to the hot while stirring. And keep the burner med-low. It's usually too high of a heat that makes it curdle, or leaving it on the burner too long.

Answer 5

Use whipping cream because it doesn't curdle if just heated to a simmering point. It goes well with wine when making sauces.

Answer 6

Use just enough wine to deglaze your pan, about two or three tablespoons. (It will definintely be enough to flavor your sauce.) Then let it reduce by about 1/2 then add your cream. It doesn't matter what temp the cream is. When the cream comes to a boil, watch out, it expands 4 times its normal volume so turn down the heat or take it off the eye. THen add your cheese or herbs, or whatever else you want to put in there. Don't forget to add salt & pepper or it will taste like nothing.

Answer 7

Heat is too high. Bring it down so that the cream does not curdle. Also, add wine in small portions, stirring while you pour.

Answer 8

On low temperature with the freshest cream you can find. Older cream will curdle faster.

Answer 9

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Answer 10

Let the cream get to room temperature before adding to the cooled wine mixture. Reheat while stirring and this "should" take care of the problem.

Answer 11

Here's a recipe I adore:

http://recipes.celsius1414.com/c/recipe_204.html

It includes a wine cream sauce, but the wine is red - Madeira, although the sauce doesn't come out pink.