Hey all,
I've been having trouble with butter sauces lately. When I make them at work I pour the liquid into a small cast iron pan that already contains the other elements, reduce a bit, toss in butter,let it emulsify and reduce til a nice consistency then serve. Perfect. If I have a bunch of orders I do it all in one pan then divvy it up. Perfect. So I assume the temp of the serving vessel doesn't matter.
At home the majority of the time I make it with pasta it splits after a couple of mins in the bowl. I follow the same procedure, but I slip in some of the pasta cooking water as well. The instructions in one of the pasta books I consulted said to cook down til a spoon scraped through leaves a clear trail then oozes back together. I did this tonight, but still it split once I served it up. Am I just not reducing it far enough or would there be some other issue?
