Cream and butter in sauces

[stuartlikesstrudel]

Hi all,

I've been reading the Alice B. Toklas cookbook which I was given as a gift - it's part autobiography interspersed with recipes. I haven't really done any French cooking before so it's quite interesting in that respect... lots of sauces, herbs and elaborate cooking.

In most of the sauces, it seems that when butter is added, it specifically mentions not to stir it in, but just to tip the pan and let the butter kind of melt in. Similarly with cream, it often says to tilt the pan, and make sure it doesn't come to the boil.

I'm just interested as to why this might be... does it change the texture or taste? i add cream into my sauces which probably sometimes reach a boil.

I thought that perhaps it is outdated or unnecessary advice?

[Magictofu]

If butter reach too high a temperature, it will separate. If your sauce is acidic and your cream not high enough in fat, it might break as well.

I always swirl butter and stir cream in sauces.