Reheating cream sauce

neuro-praxis

Cooking for a large group tonight. Making a simple mushroom cream sauce as one of the components.

This would basically involve sauteing some mushrooms in a little butter, then adding beef stock, black pepper and cream.

I am doing as much as possible in advance. Can I safely make this cream sauce now and reheat later - or will it split?

I'd rather make it on the spot than have it go wrong while people sit hungry at the table.

Curry Addict

make it without the cream. when u reheat the sauce then add the cream

neuro-praxis

Yes that's probably the most obvious and simple solution.

Would it split though? Can cream sauce ever be reheated?

Curry Addict

maybe it can be reheated gently, its difficult to know when to stop unless you use a thermometer i guess.

neuro-praxis

Cheers Curry Addict. Best not to risk it. Boards to the rescue again.

Tree

I find my cream sauces tend to split into milk solids and butter oil. Still tasty, but not much use for showing off...

sdp

if you use double cream, it will reheat, its made to take high temperature. just reheat slowly.