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Gelatinous sauce from stock

dcole Oct 21, 2011 08:16 AM

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?


  1. GretchenS Oct 21, 2011 08:24 AM

    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.

    1. chicgail Oct 21, 2011 09:28 AM

      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.

      1. cowboyardee Oct 21, 2011 09:36 AM

        I believe gelatin doesn't even start to congeal until 59 deg F. The fat in the sauce will congeal before the gelatin does. In other words, unless your dining room is especially cold, I really wouldn't worry about it at all.

        3 Replies
        1. re: cowboyardee
          dcole Oct 21, 2011 10:10 AM

          Thank you all very much!

          1. re: dcole
            AGM_Cape_Cod Oct 21, 2011 10:26 AM

            Plus if it tastes as good as it sounds there shouldn't be any left on the plate. Serve a good crusty bread to sop up the extra sauce.

            1. re: AGM_Cape_Cod
              chicgail Oct 21, 2011 11:13 AM

              Best idea ever. Good bread = a delivery vehicle for great sauce.

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