Spent 6 hours fixing a sauce that broke in 30 seconds

I was doing a lemon beurre blanc for a special last Tuesday and it split right at the end. Took me 6 tries over an hour to realize my pan was too hot, I kept blaming the butter quality. Anyone else have a fix that took way longer than the actual mistake deserved?

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1 Comment

janac511mo ago

That "pan was too hot" bit hits hard, used to think heat was never my problem but now I always check that first.