Quote:
Originally Posted by Fire Me Boy!
I don't think I've ever seen an alfredo sauce that didn't separate upon reheating. There's just not enough emulsifier in there, IME. You could add a little egg yolk or lecithin if you really wanted, I suppose. I'm trying the ol' Vitamix. There was a Serious Eats recipe for clam chowder that uses the blender to emulsify the broth, and it worked splendidly, so I thought I'd give it a go on this.
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I usually don't have problem with separation with reheating. Of course I use a microwave to reheat it at 15secs on, mix, repeat as needed.
I would imagine though doubling the butter would make it physically easier for the sauce to separate with reheating. That was my point.