The Butter Emulsification Trick That Actually Thickens Your Sauce
Chef Brian demonstrates how to finish a sauce using whole butter emulsification — a classic technique that thickens and enriches pan sauces. He walks through the critical steps of reducing on high heat before mounting butter with fresh herbs like thyme, rosemary, and basil.
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#professional cooking tips #French technique #fresh herbs #butter emulsification #pan sauce #reduction #butter mounting #sauce finishing
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🧾 Ingredients
- 1fresh thyme
- 2fresh rosemary
- 3fresh basil
- 4unsalted whole butter
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