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semperfionaI typed into google: "Why do cream sauces separate when reheated?"
And this is the first hit: How do chefs stabilize sauces? It's a 20-page essay on common sauce ingredients and how they each affect the resulting sauce. And the answer to my initial question? Because the sauce is an emulsion of fat and water, and as such is nearly as prone to separating as vinaigrette. *sigh* Best to order fettucini alfredo to share, then, rather than take it home.
And this is the first hit: How do chefs stabilize sauces? It's a 20-page essay on common sauce ingredients and how they each affect the resulting sauce. And the answer to my initial question? Because the sauce is an emulsion of fat and water, and as such is nearly as prone to separating as vinaigrette. *sigh* Best to order fettucini alfredo to share, then, rather than take it home.
