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