Are there any methods available to "fix" a sauce that has curdled?
Or, if I can't fix the curdling, is there any way to still use the sauce? What can I do with it?
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This isn't really a question. Hobodave's answer is the only useful one that will ever happen, anyway. – Aug 04 '10 at 18:48
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I made it into a question. But unfortunately it's true that there aren't really any good answers. – Aaronut Aug 04 '10 at 18:50
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1What type of sauce is this? Depending on the type of sauce, there are varying methods you would take to uncurdle it – Daniel Chui May 18 '14 at 02:48
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I am closing this old question, because, as the answers make it obvious, the chosen strategy will be different from every type of sauce. – rumtscho Oct 26 '15 at 19:40
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If you're making a sauce that isn't supposed to curdle, and it does, you throw it out and start over.
hobodave
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A better question to ask would be how to _prevent_ curdling. To that I could contribute much more. – hobodave Aug 04 '10 at 21:04
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Yep, Dave's right. Don't even think about trying to blend it or strain it, you'll never get the correct texture back. – Michael Natkin Aug 05 '10 at 06:19
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dassouki, sorry, but that is always the only option. If it's curdled, it's garbage. It's technically edible inasmuch as it is unspoiled foodstuff, but beyond that? it's garbage. – Aug 05 '10 at 07:44
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Add 1/4 cup boiling water to the curdled sauce, wisk gently, and repeat until sauce is smoothed out. Re-season and serve promptly. This isn't a 100% cure but if throwing out the sauce isn't an option then boiling hot water is the closest thing to a fix you can get.
user24952
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I just had this problem...
The sauce with milk turned into Curds and oil.
I was cooking it in a crockpot with chicken.
I added a bunch of Quinoa, and let that cook. The quinoa soaked up the oil, it made everything look much better, it tasted great.
user40315
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