Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
As @Jaymes said, If it's held or heated to safe holding temperature of 145 degrees F or a bit higher, you should be able to blend it together just before service.
The roux that @Lisa Shock mentioned is also a possible option.
Or emulsifiers— a smidgen of xanthan gum, or a tiny amount of xanthan gum and gum arabic, or xanthan gum and liquid lecithin (I use liquid sunflower lecithin), etc.
As @Jaymes said, If it's held or heated to safe holding temperature of 145 degrees F or a bit higher, you should be able to blend it together just before service.
The roux that @Lisa Shock is also a possible option.
Or emulsifiers— a smidgen of xanthan gum, or a tiny amount of xanthan gum and gum arabic, or xanthan gum and liquid lecithin (I use liquid sunflower lecithin), etc.
