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Can this be done the day before using it for a sauce? Because of a time crunch, I was wondering if I could reduce the heavy whipping cream the day before I make the actual sauce?

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The only issue with reducing cream and then cooling it, is when you then reheat it you'll likely find the sauce will split leaving a layer of fat floating on the top. This is easily fixed by adding a touch more cream during the reheating process. It's how we deal with white wine cream sauce at work.

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