Why sauce separates

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. Step 3. Step 4. Tip: To hold a mixing bowl steady while whisking, place it on a rubber mat or twist a moist towel in a circle and place the bowl in the center of the circle, on top of the towel.

Trouble: Curdled sauce. Too high of a temperature coagulates the protein in the yolks of an egg based sauce and begins to cook them, resulting in a grainy sauce that might taste like cooked egg.

How to avoid: Double boiler method: place the eggs in a wide and deep stainless steal or heat resistant glass bowl. Place the bowl over a pan of simmering never boiling water. Make sure the bottom of the bowl does not touch the water in the pan. Direct heat method: Use a low heat setting on the burner.

Place the egg yolks in a wide saucepan, it has a lot of surface area and allows plenty of room to whisk entire mixture. Move the pan on and off the heat while whisking the mixture to avoid cooking the egg yolk. Tip: Vigorously whisk the egg yolk over the heat until it is light in color, fluffy, and greatly increased, almost doubled in volume before adding the oil or butter. Fix: Taste sauce, if it tastes like cooked egg start over.

If the sauce has curdled but does not taste like cooked egg, begin with 1 fresh egg yolk in a clean bowl. The yolk will rebind the liquid in the sauce. Slowly add the broken sauce, drops at a time, and continue to whisk. As the mixture develops a creamy texture continue to whisk and slowly add the broken sauce in a thin steady stream. Pasta with White Clam Sauce.

Why White Sauce Separates. July 21, Save Pin FB More. Fettuccine Alfredo. Put it into a blender an mix although, open the vent hole, then put a towel over the lid, and hold it down with one hand when you turn it on Improve this answer. Community Bot 1. Joe Joe Gerbil Gerbil 1 1 silver badge 6 6 bronze badges. This sounds like advice for sauces of the mayonnaise family, but his example is a gravy. The sauce got too hot is a distinct possibility..

Because I was doing a balsamic vinegar reduction I was definitely torching things to speed the reduction along. Thank you for your suggestion. Sign up or log in Sign up using Google. Sign up using Facebook. Sign up using Email and Password. Post as a guest Name. Email Required, but never shown. Featured on Meta.