Why sauces split

Nutrition Nutrition Basics Healthy Eating. Melissa Lewis. She writes for various websites, specializing in the areas of marketing, home improvement, cooking and pets. Lewis studied English at the University of Wisconsin-Madison. Warming sauces for too long can result in a dinner disaster. Video of the Day. Step 1. Step 2. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.

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This Week's Issue. Do Not Sell My Info. All rights reserved. I did not drain the pan before starting the sauce. For completeness, I should point out that I also sauteed some chopped shallots in the pan juices immediately before adding the vinegar. Gerbil gave the basic reasons as to why this might be happening, but as for the 'how to recover' You never know quite how much fat will render out of a piece of meat, and I feel I can reduce the juices faster when there isn't fat in there, but I've never actually timed it.

There are four main reasons that a sauce splits; the fat was added too quickly, the sauce got too hot, the sauce was refrigerated and seperated, or the sauce was left standing warm too long. The fat should be added one teaspoon at a time and blended well, or the emulsifying agent gets overwhelmed. Sign up to join this community.

The best answers are voted up and rise to the top. Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Why are my sauces splitting? Ask Question. Asked 10 years, 1 month ago. Active 10 years, 1 month ago.

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