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Photo by AdMae
Living In: Seattle, Washington, USA

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AdMae is asking: (1 answer)
What tips can I try using to keep my cream sauces from separating? They look wrong, not creamy. I use yogurt, cream or milk depending on the dish. Today I used greek yogurt in an Indian dish.

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Last updated: Apr. 24, 2013 8:36 am
Posted: Apr. 23, 2013 6:25 pm
Answered by: pelicangal
Apr. 23, 2013 7:09 pm
My first thought is that you are probably heating it too much. After putting in the cream/yogurt you should not let it boil.
Apr. 23, 2013 7:30 pm
If the heat is too high it will break your sauce. You can use evaporated milk which will not break as it has already been heated to high temps.
Apr. 23, 2013 7:32 pm
Admae, I agree with pelicangal. I did same as you and added Greek yogurt to an Indian dish and let it boil away. It separated. I wonder also if maybe Greek yogurt shouldn't be in some recipes?
Apr. 23, 2013 7:33 pm
Marie must have been typing at same time. That's good advice! I didn't know about the evaporated milk.
Apr. 23, 2013 9:09 pm
That's what I suspected too. Thanks for all your help! I tried to search for an answer first, but to no avail.
Apr. 24, 2013 8:36 am
Heating too high or trying to sub a product when it isn't compatible with the recipe. If a known/proven recipe, I would use the ingredients called for when making for the first time.
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