Cold Cream Sauce

This sauce can be made up to 2 days in advance. Store covered in the refrigerator and bring to cool room temperature 30 minutes before serving, stirring gently to restore smooth consistency. If the sauce appears separated, whisk briefly to re-emulsify.

Store in an airtight container in the refrigerator for up to 5 days. The sauce will firm up when chilled but will soften to a pourable consistency at cool room temperature (65-70°F) after 20-30 minutes. Do not microwave or heat, as this will cause the emulsion to break and the butter to separate.