I make a yummy Alfredo sauce with butter, cream, Parmesan cheese and a touch of ground nutmeg. It's great when you first make it, but after putting it in the fridge, the sauce separates and the butter gets hard on the top. When reheated, the sauce is greasy and stays separated. How do I make it stay creamy? —L.J., Centre Hall, Pennsylvania
This is a typical problem with butter sauces. As the sauce cools, the butterfat forms clumps of fat that don't easily go back together again. Next time you are reheating your sauce, start by heating 1/2 cup of heavy whipping cream until reduced by half. Slowly whisk in the butter sauce until smooth, creamy and heated through.