A customer in Seattle told me my beurre blanc was too sharp

They said it tasted like I used cheap white wine vinegar instead of a good reduction. I started using a dry Riesling from a Washington winery and cutting the acid with a teaspoon of cream at the end. It's way smoother now. Anyone else get a piece of feedback that made you change a classic sauce?

2 comments

2 Comments

blake3022d ago

Got a similar note about my hollandaise once. Someone said it was too eggy and heavy. I started using a bit more lemon juice and whipping in a splash of warm water at the end. It lightened it up a lot without breaking.

angelac632d ago

But that just waters down the real flavor.