help - Quark Disaster

[SparklePrincess76]

Hi

I tried to make a creamy mushroom & Bacon sauce at the weekend using Quark.

It was a disaster - it separated and turned all lumpy.

Any advice on how to stop this happening - up to that point it looked v tasty.

had to start all over again and make SW chips, beans and a HE helping of cheese!

Any advice (or alternatives to Quark) greatly appreciated

 

[moomintrolljen]

I find that philadelphia extra light melts really well for sauces x

 

[SparklePrincess76]

hi

Thanks for that.

I was looking for a no syn alternative as the Philly would have too many in it with the quantity used.

Anyone any ideas?

 

[BritMumInCanada]

did you add it straight from the fridge?

As adding it cold straight from the fridge will cause it to seperate. I normally take mine out of the fridge I could bit before and then add it right at the end, lowering the heat right down on the pan, if you have the heat too high, again it will seperate.