I need some help. I’m fairly new to cooking but really enjoy. One of my favorite comfort meals back when I lived in the UK was just making some pasta in some stock and then pouting most of it out and adding butter to make an emulsion sauce. But ever since I moved to the US I haven’t been able to replicate it and it’s always super watery. I’m fairly certain that using the same ratios and techniques but it’s just super watery and sometimes it’s split even though I remove it from heat? Can anyone lend a hand?
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