"Max Gutfeld" > wrote in message
...
>I made vodka sauce for dinner tonight, but after I was done I found
> that the sauce was still really bitter. The recipe was basically 1qt
> tomato sauce + 1 cup vodka simmered for 20 minutes, finishing with 1/2
> cup cream and 1/2 cup parmesean. Everything I read seemed to suggest
> that the alchohol would burn off and there would be little to no
> bitterness. Any ideas on my possible error? I used a lower quality
> vodka, does that matter? Or maybe just too much?

1 cup per quart sounds a tad much, try 2/3rd cup. Maybe you should cook it
longer. Add it after the sauce has cooked for a while. It's usually added
last, then cooked off.

Paul