Last week, I made a caramel glaze that looked like a sad, mustard-colored river. I threw in a pinch of salt and called it a crème brûlée mistake. Nobody questioned it.
If your glaze separates or looks oily, it’s because the fat and liquid aren’t friends. Re-whisk it, or warm it slightly. If all else fails, spread it like a thin icing. No one will know but you.
