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How to fix "broken" sauce

I am making a garlic butter sauce with butter, garlic, white wine, heavy cream - adding the majority of the butter at the end. I need to keep it for several hours. How do I do that without it separating?

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Cumberland_pass_atv_trip_-_july_20__2013_019
JanetFL added almost 2 years ago

You might try keeping it warm using a double boiler and whisking the sauce from time to time. I've done this for a brief period of time when my meal timing was off, but never for several hours.

Sarah_chef

Sarah is a trusted source on General Cooking.

added almost 2 years ago

The cream should help stabilize the emulsion. Keep the butter as cold as possible until you add it and watch the heat once you incorporate the butter - too hot or too cold and it could split.

Some cooks will use a thermos to keep the sauce at a constant temp - you could try that.

bailboy added almost 2 years ago

Thank you both for your answers. I will try my best to keep it just warm.

Cumberland_pass_atv_trip_-_july_20__2013_019
JanetFL added almost 2 years ago

Good luck!

chef of the future 2000 added almost 2 years ago

Keeping a cream sauce warm
For several hours is a great way to make yourself sick. Make the suave closer to when you serve
It or broken sauce will be the least of your wprries

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