Acidic cream sauce
An acidic cream sauce is a sauce that combines cream with an acidic ingredient, such as lemon juice, vinegar or wine. The acidity adds a fresh, tangy note that balances the creamy texture of the sauce. In addition to enhancing flavour, the acidic component can help bind the sauce and create a smooth consistency. Classic examples of acidic cream sauces include beurre blanc and white wine sauce. The acidity prevents the sauce from feeling too heavy or rich, resulting in a well-balanced flavour.
Step-by-step
Make the gastrique by heating the white wine and white wine vinegar in a saucepan, together with the crushed peppercorns and bay leaf.
Reduce to 1/3.
Pass through a fine sieve.
Add Debic Culinaire Original.
Reduce to the desired thickness.
Add butter for an extra full and rich flavour. Ensure the sauce does not boil again.
Season to taste with fish eggs and chopped chives.
Experiment with additions such as Savora mustard or green herb oil.
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