Q: Is there a way to save a broken cream sauce?

A: Sometimes a rich cream sauce can break, meaning the fat separates out of the sauce. This often happens if the sauce simmers or sits on the heat too long, which causes some of the liquid to evaporate. You may be able to restore the consistency of the sauce by adding more liquid, such as a little milk or even water. Whisk in a small amount, and don’t let the sauce boil again.

Another solution is to make a starch slurry by dissolving a little cornstarch in water to create a thin paste; start with about 1 teaspoon cornstarch and 1 teaspoon water. Whisk in the slurry a little at a time until the sauce is lightly thickened and stable.