Vent: A regular told me my beurre blanc was 'aggressively acidic' last month

I cut the lemon juice by a third and started adding the cold butter cubes slower off the heat. Anyone else get a piece of criticism that actually made a dish better?

3 comments

3 Comments

sarah_hart1mo ago

Slower butter addition was a game changer for me too.

mitchell.lee1mo ago

Wait, actually I'm pretty sure the real trick is room temp butter, not just slow adding. If the butter's too cold it won't blend right no matter how slow you go. Tbh I messed up so many batches before I figured that part out. You gotta let it sit out for a good while first.

uma_martinez1mo ago

My friend Jamie had the same butter disaster last month. She was adding it super slow like everyone says, but her cookies still came out greasy and flat. Turns out she was pulling the butter straight from the fridge, so it was like trying to mix little rocks into the dough. Mitchell.lee is totally right about the room temp thing. She tried it again after letting the butter sit out for a full hour, and the difference was crazy, like a whole new recipe.