Gelatinous sauce from stock
I made a sauce yesterday made from beef stock, red wine, balsamic vinegar
I browned onions, carrots, celery, added 1 cup of wine to it. Seperatly, I reduced 4 Cups of homemade beef stock, which was pretty gelatinous to begin with. Also seperatly I reduced balsamic vin. I put all of these together, then chilled over night it to seperate the fat. I scraped a very small layer of fat off the top.
My concern is that all the gelatin from the stock has made the sauce into, well gelatin while cold. I know it will come back to the consitency I made it at when heated, and I will also add some butter, which will thin in out. That said, will it get lumpy at room temperature? I dont want it to look bad on a plate while sitting around after dinner... Any thoughts?
You could blend it or force it through a strainder to make sure it is not lumpy. A sauce that gelatinous will congeal a bit on the plate as it cools, so yes I suppose if you sit around talking after eating it might look a bit lumpy on the plate but I would think very little would be left on the plate -- it sounds absolutely delicious, who is going to leave any behind? Also heating the plates before serving will extend the time before it could start to congeal.
It should be just fine. That gelatin makes the sauce rich and, once, heated, will liquify. And yes, at some point, it will gel again, but most people will have eaten and enjoyed it by that point. If you're concerned, clear the dishes when people are talking after dinner.