Maybe I can pull a jwz and ask my readers for help — cooking help! Perhaps even the Hacker Kitchen can advise me.
So there I was, making a simple hot salmon mousse, and the cookbook explains how to make a nice sauce to dribble over it:
Melt 2 Tbsp butter in a nonstick saucepan. Dilute 2 tsp cornstarch into 1/2 cup milk, then add gradually to the melted butter over low-medium heat, while stirring continuously. Add 1/2 cup dry white wine, salt, pepper, and continue to stir until sauce thickens. Remove it from the heat, stir in 2 beaten egg yolks and lemon rind gradually, whisking fast until the sauce is even and smooth. […]
Seems easy enough, doesn’t it? I melted the butter, then thoroughly mixed the cornstarch into some milk and added the milk to the butter. But when I added the wine — bam! Instant curdling. I ended up with a big lumpy, gooey mass in the middle of the sauce. I couldn’t tell if it was coagulated milk solids (reacting to the acidity of the wine), or if it was the cornstarch, or some combination of the two. I was so frustrated that I tossed the whole sauce, and repeated the whole experiment using skim milk (rather than whole milk). Exact same results. So I guess milkfat wasn’t coagulating; it must have been either the milk proteins or the cornstarch.
Mind you, I’m no spring chicken when it come to cornstarch. I remember my naive days of trying to mix cornstarch into a big bowl of soy sauce, and getting ‘clumps’, and then learning how to dissolve it first in a teeny bit of sauce. But this whole experience has bewildered me.
Cooks, what’s going on here?