ChilliLime
Assistant Cook
- Joined
- Jan 1, 2009
- Messages
- 2
Hi,
I made this sauce yesterday, just a basic veloute sauce with cream
sweat shallots and garlic in butter
add 600ml chicken stock and 600ml white wine and reduce by half
add 600ml double cream and again reduce by half
It tasted fantastic but it was very very rich, what could I do to make a lighter version, could I for example swap half the cream for milk?
Any suggestions welcome.
Thanks a lot.
I made this sauce yesterday, just a basic veloute sauce with cream
sweat shallots and garlic in butter
add 600ml chicken stock and 600ml white wine and reduce by half
add 600ml double cream and again reduce by half
It tasted fantastic but it was very very rich, what could I do to make a lighter version, could I for example swap half the cream for milk?
Any suggestions welcome.
Thanks a lot.