Stabilized Butter Sauce for à la Nage

Whenever small amounts of butter are combined with large amounts of liquids such as vinegar or court-bouillon, the butter tends to separate and the whole sauce falls apart. If the sauce is being served immediately, this is rarely a problem. But if the sauce is made ahead of time it will separate and have a thick layer of melted butter floating on top. Shearing with a rotor stator homogenizer will bring the sauce together and render it stable for sever