What to add to sour cream so it doesn't curdle in the gravy

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Along with tomato paste, sour cream is one of the most popular bases for gravy. The fermented milk product is tender and has a wonderful taste. That is why it makes a very appetizing sauce. However, the dish will be spoiled if the sour cream curdles during heating.

Details

If the hostess's goal is to get a gravy of the perfect consistency, and not an unappetizing mass with lumps, no important ingredient can be left out.

What to add to sour cream

When starting to prepare a sour cream-based sauce, professional chefs always take one drink out of the refrigerator.

It's about milk. A little of this liquid must be added to the fermented milk product.

If this is not done, then during stewing the sour cream will most likely turn into inedible lumps.

But if there is still a little milk in the sauce (usually 1 tsp or even a few drops is enough), then the desired consistency will be preserved.

The gravy will turn out to be very tender and tasty. The cook can be sure: thanks to the milk, the dish will definitely not be spoiled.