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.