I have a family recipe that calls for mixing bacon grease, brown butter, and sour cream together to make a sauce that dumplings are tossed in. It has a habit of breaking if it gets too hot, or if there is too much of the brown butter and bacon grease and not enough sour cream. It's a recipe that's never really been written down and I was wondering if anyone had an idea of an emulsifier or stabilizer that would make it so the sauce didn't break but I wouldn't have to worry too much about ratios on any of the ingredients. I was thinking sodium citrate but I haven't tried it yet. I have access to quite a few "modernist" thickeners/emulsifiers, but nothing too niche. And of course all pantry staples.
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