Quizzes & Puzzles38 mins ago
Red wine sauce
6 Answers
HELP!! I am entertaining this weekend and thought I would cook and freeze my main course in advance. It is Coq au Vin which I have made often before with no problems. This time the chicken mushrooms and shallots were love but the sauce was really thin I removed everything but the put the sauce back on and stirred in some cornflour That seemed to work but when it cooled it was like Blancmange!!! I had to bin it
Could anyone give me a recipe for a red wine sace that I can make to use with the chicken?Ive never had a disaster like this before!!! Many thanks in advance I would be so grateful for your help kjsgran
Could anyone give me a recipe for a red wine sace that I can make to use with the chicken?Ive never had a disaster like this before!!! Many thanks in advance I would be so grateful for your help kjsgran
Answers
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For more on marking an answer as the "Best Answer", please visit our FAQ.I can't understand why you threw away the sauce. heathfield is right in what she has said
Obviously you will be re-heating all the ingredients which you have salvaged. Why not therefore do as I would.......Reheat in a casserole or saucepan (on top of stove) with red wine added and simmer until the wine has reduced to half. If you then think that the sauce is too thin...mix a little cornflour with water and gentle stir-in small amounts at a time; until you are happy with the thickness of the sauce.
Best of luck.....Ron.
Obviously you will be re-heating all the ingredients which you have salvaged. Why not therefore do as I would.......Reheat in a casserole or saucepan (on top of stove) with red wine added and simmer until the wine has reduced to half. If you then think that the sauce is too thin...mix a little cornflour with water and gentle stir-in small amounts at a time; until you are happy with the thickness of the sauce.
Best of luck.....Ron.