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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?

asked by bailboy about 4 years ago
5 answers 3205 views
31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added about 4 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.

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added about 4 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.

685bd191 f097 437f 8cba 7f650f71d209  stringio
added about 4 years ago

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

31cf169d f83a 458c 9946 a9a0311207c3  cumberland pass atv trip july 20 2013 019
added about 4 years ago

Good luck!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 4 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