How can a glaze that is shy of perfect (a bit too thin) be quickly fixed off the heat?
Answer
Stirring in a tiny sliver of cold butter to create a temporary, stable emulsion.
If the reduction stage finishes and the glaze is marginally too thin, a quick fix involves using an adapted technique known as *monter au beurre*. This technique involves incorporating cold fat off the heat source. By stirring in a small piece of cold butter vigorously, it helps create a temporary, stable emulsion between the fat, the reduced sugar, and the remaining liquid. This incorporation thickens the sauce almost immediately and restores the glossy coating consistency without requiring further heating that could risk scorching the already concentrated sugars.
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How to Make Martha Stewart's Brown Sugar Glazed Carrots - YouTube
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