What to add to sour cream so that it does not curdle in the gravy

Along with tomato paste, sour cream is one of the most popular bases for gravy. The sour milk product is tender and has a great 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 goal of the hostess is to obtain a gravy of the perfect consistency, and not an unappetizing mass with lumps, one cannot do without any important ingredient.

What should be added to sour cream

When starting to prepare a sauce based on sour cream, professional cooks always take out one drink from 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 quenching, the sour cream will with a high probability turn into inedible lumps.

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

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