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Sauces

post #1 of 5
10/12/06 at 9:30am
Thread Starter 
Hello

I am trying to find out why my white sauce keeps seperating?
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post #2 of 5
10/12/06 at 1:16pm
Not trying to take Mezzaluna's job but you would be better off posting this in the Food Discussion Forum where you will get a better response no one will think to look for it here. And welcome to Cheftalk you have come to the right place with that question!

Rgds Rook
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post #3 of 5
10/13/06 at 10:42am
I've moved this to a more appropriate forum. Thanks for looking out for me Cakerookie! I've been under the weather.
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post #4 of 5
10/13/06 at 10:49am
If you're referring to a Bechamel, it could be because you're holding it at too high a temperature for too long. The same goes for cream thickened and reduced sauces I've noticed. I've noticed this in a lot of the soups I've seen being held in a bain for the day, many of the cream soups separate, probably caused by the too-high holding temperature. Try and keep it just at the minimum safe holding temperature.
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post #5 of 5
10/13/06 at 2:36pm
Tell us what method you are using so we can focus in on any possible missteps.

Jock
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