How do I keep my butter based syrup or sauce from separating?
Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirring, the consistency is never the same and the taste is off too. How do I prevent my syrup from separating? I’m thinking that the times it separates after it’s initially cooked, and it’s cooling, is because it didn’t cook long enough and/or wasn’t stirred enough as it cooked maybe? But if it’s perfect and after it cools there’s no separation..why does it separate after it’s reheated. Is there a way to prevent this?
Advice appreciated.
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How do you keep butter sauce from separating?
When butter is heated and begins to melt, this emulsion breaks \u2014 the butterfat naturally separates from the milk solids and water. But you can prevent this by whisking the cold butter into a little hot water while it melts, thus creating a melted emulsion of butter.How do you keep butter from separating when making toffee?
Here are some things you can do to prevent separation:What to do if butter separates?
Add 1/2 tsp. of salt per cup of butter. Whisk the butter vigorously until it emulsifies, approximately one minute.How to FIX Broken Sauces? (It's Easier Than You Think!) | Kitchen Instruments
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