I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce.
The recipe I’m referencing estimates the reducing time to 1.5 hours, and I wonder how to add some flexibility to my timeline, so that I can serve the sauce warm.
I have considered refrigerating the broken cream and reheating it before finishing with the cold cream. Alternatively, I would just finish the sauce completely, and reheat it gently in a pot.
Can anyone share some experience with reheating this kind of sauce?
My Norwegian cookbook says that this is a French sauce, and lists the French name as “Crème Triple”. I was unable to find this sauce when googling. Is there a common English term for it?
Best Answer
I attempted the approach suggested in @moscafj’s answer, and heated the sauce in a bath at 60C. The sauce broke horribly, and I couldn’t re-emulsify it with an immersion blender. Adding in more cold fresh cream did not create an emulsion (as it did the day before).
At this point I was at least somewhat stressed, but I was able to cool down by fanning by my face with the gentle breeze from the blades of my immersion blender. Then I added some Dijon mustard, and an emulsion formed nicely.
In the future I want to try reheating the reduced cream and mounting the sauce with the cold cream right before serving.
A safe option seems to serve the sauce at room temp. I held back some of the sauce when attempting to reheat it, and found it was stable, smooth/pliable and tasty at 25C.