Looking for some assistance with a butter-based emulsion. The ratio (roughly) is about 25% water-based ingredients to 75% butter. Ideally, the resulting sauce/glaze should be as liquid as possible at room temperature, I've tried Xanthan, pectin, lecithin, and a few specialty gums (like Ticaloid 210s from TIC Gums) and various methods of mechanical combination (blender, whisk, etc). The sauce always breaks after a short time sitting. I had some luck with techniques similar to beurre monté but, like that recipe, it breaks unless held at a higher than room temp. The sauce/glaze is intended to be applied to warm meat (beef primarily) and would ideally either flow or finish melting once applied. Thanks for the help!