Ask a Cook: Butter and maple syrup belong together

Q: How can I beat butter and maple syrup together? When I try, the mixture separates. I tried putting the bowl in the refrigerator for 10 minutes, but that didn’t help. I made sure the butter wasn’t too soft and the maple syrup was room temperature.

A: To paraphrase “Cool Hand Luke,” what we’ve got here is failure to emulsify. When two substances are chemically different, they will repel each other, particularly when one of those substances is a fat.

But if you can bring oil and vinegar together for a vinaigrette, surely there’s a way to bring butter and maple syrup together.

Since Canada has experts on maple syrup, I looked on several Canadian food sites and found a trick: Heat the maple syrup first. Put the syrup in a saucepan over low heat and bring to 234 degrees, also known as the soft-ball stage. Then add the butter, which will melt. Pour the syrup and butter mixture into a mixing bowl and beat with an electric mixture until it’s fluffy. Keep it refrigerated and it should stay together long enough to end up on your pancakes.

MCT