How to make your tomato sauce less acidic
To make your tomato sauce less acidic, add 2 dessertspoons of powdered milk to your sauce.
Which type of powdered milk should I use?
You can use Régilait semi-skimmed, full-fat or skimmed powdered milk.
When you make home-made tomato sauce with fresh or tinned tomatoes, it can sometimes turn out to be too acidic.
Add a little milk to tomato sauce for a sweeter taste to offset the acidity of the tomatoes. This is a well-kept secret amongst Italian grandmothers.
In northern Italy, Bolognese sauce is never made without milk!
It can be added at the beginning or end of cooking. It needs to be mixed in well.
What quantity should I use?
2 dessertspoons of Régilait powdered milk mixed into the sauce.
Increase or reduce the amount according to the quantity and acidity of the sauce.
We recommend tasting and adjusting to suit your own taste.
A few words of advice:
It’s very quick and easy to make a good tomato sauce. You will need:
Good quality, ripe fresh or tinned tomatoes. Avoid using fresh tomatoes out of season though to avoid disappointment!
Fry a clove of garlic, left whole or crushed, in olive oil before adding the tomatoes.
Taste and add powdered milk according to the acidity of the sauce.
Simmer the sauce on a medium heat for about fifteen minutes.
Depending on the type of herbs used, these can be added at the beginning or at the end: bay leaves, thyme and rosemary can be added at the start and parsley, basil or chives can be added once the heat has been turned off.
Extra advantage: Régilait powdered milk also thickens the sauce.