What kind of cream is used to make tomato sauce into an orange colour i.e. creamy tomato sauce? (the creamy tomato sauce that restaurants serve with pasta)
I'm looking to buy some cream to do that but I'm not sure the right type.
Seasoned Advice is a question and answer site for professional and amateur chefs. It only takes a minute to sign up.Sign up to join this community
Moscafj's answer is of course correct - any milk or cream will give you that look to the sauce. The heavier the cream, the more it will affect the flavour as well as the colour.
Anything milky, creamy, cheesy will do the same thing to greater or lesser degree.
However, you can even fake it a bit with just cornflour. As it forces emulsification of any oils in the sauce it will take on a slightly 'milky' and paler aspect.
Based on experience as a diner, I have always assumed a good percentage of them do it that way. (This is actually one reason I never thicken tomato sauce, but that's just a personal preference; I like the 'shiny' dark red.)