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Asked by:

Photo by Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada
Carla_P is asking: (1 answer)
Every time I try to make a rose sauce, it seperates. Any ideas on what I am doing wrong, or how to make it properly. I have followed a few recipes on here and once I add the cream, it serperates. TIA

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Last updated: Oct. 10, 2012 3:16 pm
Posted: Oct. 10, 2012 9:19 am
 
Answered by: the4taals
Oct. 10, 2012 10:17 am
I use evaporated fat free milk when I make rose sauce with no problems.
Comments:
janet7th
Oct. 10, 2012 10:20 am
I don't make rose sauce but if you let cream come to a boil it will usually separate.
 
njmom
Oct. 10, 2012 3:16 pm
add slowly; maybe bring to room temp first. do not boil. see if this helps.
 
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