I have a question about the recipe "Chicken in Red Wine Vinegar Sauce" from ChefJune. Could I sub buttermilk into the recipe instead of cream fraiche or heavy cream? If so will the tangy flavor fight the vineagar?
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yea, i think so, but simmer/boil the buttermilk for a while to simmer first to get rid of the extra water content otherwise it may alter the texture of the sauce. maybe add a tiny bit of salt and sugar to even out the taste.
Thank you! I ended up going to purchase the heavy cream (I needed it for another recipe anyway). I was thinking the buttermilk would have been ok anyway since creme fraiche is just buttermilk & heavy cream. Thanks for your response!!