I finally figured out why my sauce kept breaking after 4 years on the line

Turns out I was adding cold butter straight from the walk-in instead of letting it come to room temp first, which a sous chef at this pop-up in Austin pointed out to me after watching me struggle with a beurre blanc on a busy Friday night. Anyone else have a basic kitchen rule they missed for way too long?

2 comments

2 Comments

dylan_rodriguez1d ago

Read in a cooking blog that cold ingredients are the number one sauce killer.

felixh4511h ago

Wait do you keep your butter in the walk-in too? I always just leave mine on the counter but my roommate keeps telling me it's gonna go bad.