mia442•2mo agoMost Upvoted

A line cook told me my beurre blanc was 'too sharp' last month

I was using straight lemon juice, but he suggested a splash of white wine vinegar to round it out. Anyone else have a simple tweak that fixed a sauce for them?

2 comments

2 Comments

ellis.jennifer2mo ago

Ever try a pinch of sugar to balance it instead?

williamd702mo ago

Honestly, that vinegar trick works because acid types hit your tongue differently. @ellis.jennifer's sugar idea is good for sweetness, but a tiny bit of heavy cream can mellow the sharpness without changing the flavor much. It's a smoother fix, in my opinion.