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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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.
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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