Argamemnon
Senior Cook
Can I use fruit juice instead of wine when making a pan sauce for fish or meat. I was thinking about grape juice or orange juice??
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Fruit juice in pan sauces?
- Thread starter Argamemnon
- Start date
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Andy M.
Certified Pretend Chef
That would make a very sweet sauce. You may be better off just using some chicken/beef broth or fish stock if you have it.
college_cook
Head Chef
I largely depends on the sauce and the dish. If your dish would benefit from some sweeter fruitier flavors, then go for it. Generally speaking... I'd say avoid fruit juice.
babetoo
Chef Extraordinaire
lemon juice should work.
babe
babe
Argamemnon
Senior Cook
I've read that adding only lemon juice or vinegar (instead of wine/stock) will be too strong, and that you should also add some wine or stock.lemon juice should work.
babe
You have a funny username
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bowlingshirt
Sous Chef
eh...I dunno about using it for a base liquid in a pan suace...might be a bit overwhelming.
CharlieD
Chef Extraordinaire
I've used juice in the past instead of wine, it worked for me. But wine would have been better.
GB
Chief Eating Officer
Depending on what you are making it could work, but I would cut it with water or stock otherwise it will be too much most likely.
Argamemnon
Senior Cook
Thanks for the replies. Last question: could I also add just water and then creme fraiche, and reduce the whole thing?
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GB
Chief Eating Officer
Yes. I would think stock would be better as there is flavor there, but water would work if you don't have or don't want to use stock.
Argamemnon
Senior Cook
Ok, thank you. The strange thing is that I haven't yet come across organic stock here in the Netherlands. It seems that there is much more variety in the US.
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babetoo
Chef Extraordinaire
Argamemnon
Senior Cook
Let's say for fish (salmon) and chicken?
Wine has flavors you're not going to get from lemon juice, or vinegar, or grape juice, or orange juice.
If you're worried about the alcohol content of wine (12%) - you might look for dealcoholized wines (0.5%).
Another alternative, if you want something that will approximate the flavor of wine, is to look for something called Verjus/Verjuice (different spellings for the same thing). It has the bitter tang of wine without being fermented - and doesn't taste like grape juice.
If you're worried about the alcohol content of wine (12%) - you might look for dealcoholized wines (0.5%).
Another alternative, if you want something that will approximate the flavor of wine, is to look for something called Verjus/Verjuice (different spellings for the same thing). It has the bitter tang of wine without being fermented - and doesn't taste like grape juice.
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GotGarlic
Chef Extraordinaire
I personally haven't used fruit uice for this purpose with fish. But considering the traditional fruit sauce made of gooseberry I'd be prepared to give it a go. For chicken I have made a pan sauce using apple juice and soy....I can't rmember now, but it was one of my favourite meals about seven yers ago. and while my orange or cherry duck recipes are usually boozy I've made decent versions without booze but plenty of fruit too.
i agree whole heartedly that juice does not have the sae flavour by anyeans as wine, and I personaly a quite boozy cook, but ust because its not the same doesn't mean you can't get good different flavours and experientation in this area could be fun. Personally, to get over the semantics, i'd think of it less as substitution for the 'same result'a variation.
Jeekinz
Washing Up
I use juices all the time. I usually try to cut the juice with it's alcoholic counterpart. i.e. OJ & Cointreau. If you feel it get's too sweet, just add some stock to it.
