Serious Eats: Talk
Half & Half in tomato sauce?
I'm planning on making Mark Bittman's Bolognese sauce today. Towards the end, the recipe calls for cream, half & half, or milk to be simmered in the sauce.
I rarely use heavy cream, usually I will just use half and half for sauces. I was planning on using half and half as the dairy element, when I remembered a month or so back when I added half & half to a tomato sauce it didn't really integrate well. It wasn't smooth and creamy, the half and half seemed like it was separated.
I know the easy solution would be to just use cream, but I have half and half on hand and would rather use that. Is there a way to use half and half without it separating like that, or should I just suck it up and buy heavy cream?