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?
Updated 4 months ago | 14
Updated 2 months ago | 18
Updated 2 months ago | 8
Updated 20 days ago | 9
Updated 2 months ago | 21