Burned a whole batch of beurre blanc in front of a VIP table last Friday

I was working the saute station at a busy spot in Austin, and this couple from a food blog came in for a tasting. My beurre blanc was coming together fine until I walked away to grab more shallots. I came back and the butter had SPLIT badly, like greasy yellow water. I tried to whisk it back together but it was a total loss. The server was staring at me, the VIP table was waiting, and I had maybe 2 minutes. So I dumped it, started fresh with cold butter, and whisked like my life depended on it. I got a new batch on their plates in time, but my hands were SHAKING. Has anyone else had a sauce disaster at the worst possible moment?

2 comments

2 Comments

gavin_hill2720d ago

Man @christopher_wells4 I used to think whisking could fix anything but that split butter taught me different.

christopher_wells420d ago

Feel that pain deep in my bones, I've had sauces go south right when the whole dining room's watching.