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?

3 comments

3 Comments

the_beth1mo ago

Oh, that's interesting! Did the customer give you any other details, or was it just about the sharpness? I wonder if they're used to a more buttery style or if the wine you were using before really was the issue.

blake3023mo 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.

angelac633mo ago

But that just waters down the real flavor.