I have a question about the recipe "Chicken in Red Wine Vinegar Sauce" from ChefJune. We are all lactose intolerant in my family. What might this be like without cream? Would lactaid milk work?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I think finding a sub for the butter and cream in the recipe will be a challenge. The sauce is butter fat and vinegar rich. Subs that I would typically use for cream-like coconut oil and coconut milk will likely not work here because of the traditional french flavors and the red wine vinegar. Lactaid may work, but it probably doesn't have the fat content of heavy cream to enrich the sauce.
June is a trusted source on General Cooking.
I think TLD might be onto something here. If you try the tofu please let me know how you like it. Be sure you really do reduce the vinegar down to a syrup of just a few tablespoons before adding the tofu.
Please enter a valid email address.
Well played. You deserve a cookie.
Your room-by-room guide to bed linens, showerheads & more.
How Often Should You Clean Your Sheets?
Genius Sautéed Mushrooms
Great Gifts for Mom, Under $100
Beet Wellington & Co.
Save on Our Clever Italian Risotto Pan