I've tried making a basic pan sauce three times now, deglazing with wine then swirling in cold butter at the end like every recipe says. It looks fine for a few seconds and then splits into grease and liquid right in front of me, even after I pulled the pan off the burner first. I've tried adding the butter in smaller pieces and it still happens. What was actually going on when your pan sauce kept breaking like that? submitted by /u/Fit-Page-1819