Emulsify Sauce

Ingredients

Prep the butter. Cut ice-cold, unsalted butter into 1 cm thick slices, then into sticks, and finally into cubes. Chill the cubes until use.

Build your base. Prepare your sauce or gravy in a saucepan, stirring constantly.

Lower the heat. Once your sauce base is hot (but not boiling), reduce the temperature to medium-low.

Add the butter gradually.

Whisk in the chilled butter cubes, a few at a time, until fully melted. The sauce will slowly emulsify and thicken into a creamy texture.

Adjust the flavor. Season with salt and pepper. Enhance with optional additions like lemon juice, cayenne, sugar, or maple syrup.

Finish the sauce. Once creamy and smooth, remove from heat.

Do not reboil — maintain gentle warmth and whisk before serving to restore texture.