This is because butter is an emulsion of about 80% fat and 20% water and milk solids (or proteins). As an emulsion, butter is very sensitive to changes in composition and temperature. Adding eggs ...

European-style butter has a higher butterfat content than American-style butters, which impacts the flavor and texture of ...

In fact, all you need are a handful of ingredients you probably already have, a pan, and a low flame to make this coveted, emulsified butter sauce. Even acclaimed television cooking show host ...

(Is any pasta creamier?) Scatter a mix of crispy panko, garlic, parsley, and Parmesan over the top of this dish of emulsified butter, cheese, and starchy pasta water for a salty, crunchy ...

Quick to cook, then drenched in emulsified butter and cheese, and spiked with plenty of black pepper, pici cacio e pepe is the ultimate comfort food. To make the pasta dough, add the flour to a ...

“If you use the butter in a beurre monté [an emulsified French butter sauce], you are incorporating the butter and trying to get the flavor of the butter in the sauce,” he explains. You might ...