I want some help, according to what I did, this sauce seems to work but, from what I read, it seems like it shouldn’t and I want to understand why it worked so I can duplicate the process.
I made some spicy chicken and fried it, recipe included sliced chichen breasts, seasonings and mayo, to keep it from drying out. Then when cooked, tossed them in a pot, added more mayo, flour, a bit of Red Oil, and milk.
Added some LKK chilli sauce, ginger, scallions and stirred. That chicken tasted glorious, but according to what I read, it should be curdling, not creamy.
In your opinion, Would this work or just be an abomination?
You added flour(and fat) so this tends to stabilize the milk(it’s referred to as ‘roux’ in French). If the sauce was already thickened the milk will have less chance to curdle. Also if you’re cooking at a low temp it is better and if the milk is fresh and higher in fat it’s less likely to curdle.
What is the question exactly? Why did the sauce come out okay? Were you expecting something different? What is ‘curdling’ as opposed to creamy?
As others have said, cooking flour, fat and milk is going to make the base for a creamy sauce (bechamel). The picture looks very thick. I may add a bit more milk to get it more creamy and less gluey. Some acid would also improve the taste, maybe a splash of vinegar.
Exactly that. I told my auntie about using mayo instead of butter, and according to her and Google, the sauce should have been lumpy instead of creamy and delicious like it was. So I was trying to figure out what I did right, to make it repeatable and so I can add it to my recipe book.
I would think maybe Sour cream instead of Mayo. Make it more creamy and give it a bit of that acidity.
I could try, but in a few days, I made a whole pot and got to eat through it first, lol
Can you try to make it again but instead of mayo and milk, try butter and cream?
You’ve made a variation on Bechamel sauce (aka white sauce) using flour, milk, and oil (traditionally you would use butter)
The egg from mayo might have also helped it thicken
My first thought was white gravy, but I can see Bechamel fitting the description too. I guess it would be a matter of ingredient ratios.
Usually when things curdle it is because of acid, I don’t see any very acidic ingredients in your list. The mayonnaise will also helps keep the sauce together, as will the flour. As the other poster said, Bechamel
