Why does my beurre blanc break every time I try to hold it, temp control issue?

The author struggles to make and hold a stable beurre blanc sauce at home. They follow the traditional method but face issues with the sauce splitting or curdling during plating. Maintaining the correct temperature for the emulsion is the main challenge. The author is familiar with the science behind the sauce. They are looking for a reliable method to control the temperature accurately. They considered a small undercounter fridge with digital control for chilling and warming. They found potentially suitable options at The Restaurant Warehouse, specifically Atosa reach-in refrigerators. The author wonders if this refrigeration unit could provide the necessary temperature stability. They are unsure whether to invest in the fridge or stick to a double boiler. The main question revolves around whether such a fridge can improve sauce control at home.