21
Why does nobody talk about how easy it is to mess up a beurre blanc?
I was working a Friday night service last month in a small bistro near Akron, and I had a beurre blanc break on me right before the salmon orders went out. The butter just split, no fixing it with a whisk no matter how hard I tried. I had to toss it and start over with cold butter pieces, which set me back about 8 minutes and got the ticket times all jammed up. Has anyone else had a sauce go sideways at the worst possible moment and found a quick save that actually works?
2 comments