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Where did my sauce go wrong?


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Home Cooking

Where did my sauce go wrong?

daily_unadventures | | Jun 4, 2007 10:18 AM

Serious amateur here and I tried to make a pan sauce last night that separated. I am hoping you can tell me what I did wrong and why it is bad...

I pan seared some artic char and decided I want to do a sauce with lemon, white wine and capers. So after taking the fish out of the pan I added a 1/2C white wine and let it cook off for a minute or two, then added some shallot, garlic and capers plus a table spoon of butter. I let that cook for another minute or two stirring. Then I added lemon juice. It tasted great, but it looked a bit separated.

My theory is that either it was too much butter, or it was that I added lemon juice while it was still on the heat. Or maybe too much acidity?



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