"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Click Here to Login
Thread Tools Display Modes
Old 11-10-2006, 02:24 PM   #1
Assistant Cook
Join Date: Sep 2006
Posts: 24
How to reheat cream sauce

We make blackened fish with cream sauce frequently and run into a problem with left over sauce. Every time we reheat it, the butter seems to seperate from the rest of the sauce and it never tastses the same.

The sauce is started witha roux and has cream, wine and parmesean cheese in it.

Any suggestions will be very helpful


rede2learn is offline   Reply With Quote
Old 11-10-2006, 02:31 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,726
You get the sauce too hot. That's why it separates (breaks).

Next time, heat it slowly in a double boiler. If you don't have a DB, use a glass or stainless bowl on top of a sauce pan with simmering water in it.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-10-2006, 02:36 PM   #3
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
Try whisking it very well prior to heating and then just gently heating to simmer, continuing to whisk--dont boil, of course.
I think if you watch it and stir well, you could do it in the microwave also. A roux based sauce shouldn't really be that difficult to re-heat. The milk part is the delicate portion.
Gretchen is offline   Reply With Quote
Old 11-10-2006, 03:33 PM   #4
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
gently heat over a double boiler, whisk to keep it incorporated.
Robo410 is offline   Reply With Quote
Old 11-10-2006, 08:36 PM   #5
Assistant Cook
Join Date: Sep 2006
Posts: 24

Thanks we'll try that.
rede2learn is offline   Reply With Quote
Old 11-11-2006, 12:17 AM   #6
Head Chef
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
It won't reheat well at all in a microwave, and honestly, that's the only time i've ever had trouble with a sauce separating on me. You can do it on the stove in a regular pan you have, just keep the heat low and give it a few stirs every now and again.
college_cook is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 11:28 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.