Go to the Recipe: Instant Pork Pan Sauce
what emulsifier would you recommend to keep the sauce from breaking?
Easiest, fastest pan sauce I’ve ever made. I didn’t really measure anything and used way less butter than called for but it didn’t seem to matter because the gelatin provides so much stability. The best part though is not having to wait for anything to reduce.
I didn’t have any issues with the sauce breaking with all the gelatin but as Kyl mentioned on another page you could add more gelatin or soy lecithin or another emulsifier.
Hi Julian! There is no easy way to keep an emulsified sauce like this from ever breaking. Best bet is to use it immediately, don't let it get too hot, or too cold, after the butter is added in. I would say stay in a range of 95°f-140°f to avoid breaking. Too hot and you evaporate the water you need to keep the emulsion, too cold and the fat will set and you will break the emulsion. Xanthin gum can help a touch. If you want to chat more hit me up in the office!
