So every year for Christmas we make a gorgonzola cream sauce. We reduce a some heavy cream by half, and then add a wedge of gorgonola cheese, let it blend together, and use it to top our beef tenderloin roast. When it cools in the refrigerator, it becomes the consistency of cream cheese, but when reheated, the fat seperates out of it. I have 2 questions:
Is there any way to prevent this separation when reheating?
Or, is there any way to just draw out the extra fat in one shot, so that that its both lower fat, and doesn't separate during future reheats?
Edit: Also, if there are any sciency type folks out there who know why the fat doesn't separate when its originally prepared on the stove, but does separate out during reheating, i'd love to know why. Thanks.