Justin du Coeur (jducoeur) wrote,
Justin du Coeur
jducoeur

Nuking butter-based sauces

I know that many of my friends are crafty and food-wise beyond compare, so here's a question for them.

Today's lunch reminded me of an age-old problem: the difficulty of microwaving rich sauces. I've found, again and again, that when I take any sort of food in a creamy sauce and microwave it, the sauce breaks and I wind up with a puddle of butter in the bottom of the plate. It's still edible, but definitely not as good.

Is this inevitable? Are there tweaks that make it more possible to nuke a cream sauce? Does it work better if you reheat it more conventionally? Given how often this happens (I am dangerously fond of cream sauces), it would be lovely if I could make the leftovers work a bit better...
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