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?
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.
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.
Thank you both for your answers. I will try my best to keep it just warm.
Keeping a cream sauce warmFor several hours is a great way to make yourself sick. Make the suave closer to when you serveIt or broken sauce will be the least of your wprries