Question about the time I messed up a family recipe at my cousin's wedding

I was in charge of the gravy for 80 people at my cousin Sarah's wedding in Chicago last fall. I added the salt way too early and it reduced into a salty paste. I had to run to three stores at 7 AM to find more broth and start over, barely making it in time. Has anyone else had a kitchen disaster they had to scramble to fix?

4 comments

4 Comments

the_linda2mo ago

Ever try to fix a sauce that's already broken? I did that with a cheese sauce for a big family dinner once. I added the cheese while it was way too hot and it turned into a greasy, grainy mess. I took it off the heat, let it cool down a bit, then whisked in a splash of cold milk. It came back together just enough to be usable. Sometimes you just have to stop, let things settle, and add something cold to bring it back.

abbynelson2mo ago

Oh man, that cold milk trick is a lifesaver. I've saved a hollandaise the same way, just a tiny bit of cold water while whisking like crazy. It's all about shocking it back together, right?

oscarsullivan2mo ago

My last broken sauce just gave up and left town.

rose_reed1mo ago

And you know what, that whole "let it cool down and add cold liquid" thing really is the secret. @abbynelson you were spot on with the cold milk trick, I've done the exact same thing with a bechamel that got too thick and greasy. I had a mornay sauce break on me once during a holiday dinner, total disaster. I just took it off the heat, let it sit for a minute, and whisked in a tablespoon of ice water. It came back together like magic, not perfect but totally salvageable. Sometimes you just have to treat it like a bad breakup and give it some space.