A line cook told me my beurre blanc was 'too aggressive' with the acid

I cut the lemon juice by half and now it's a perfect, silky sauce that doesn't fight the fish, anyone else get a piece of criticism that totally fixed a dish?

4 comments

4 Comments

willowg882mo ago

Remember getting told my chili was just a bunch of separate parts in a bowl. The cook said to let it sit for an hour after it was done, just off the heat. It sounded dumb but I tried it. Everything melted together into one deep flavor. That wait fixed it more than any extra spice I could have added.

the_sam2mo ago

Ever see that with soup? My friend rushed a potato leek once and it tasted like hot water with chunks. Let it sit like willowg88 said and boom, perfect. Guess @jana_black's cook missed that memo.

sage_moore371mo ago

Wait, someone actually thought a beurre blanc needed to sit off the heat for an hour to come together? That sounds like it would just congeal into a greasy mess more than anything.

jana_black2mo ago

But what if the acid was the whole point? Sometimes a sharp sauce cuts through rich fish better. Maybe that line cook just prefers boring food.