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Watched a line cook at Commander's Palace fix my flat sauce with a single ice cube
I was staging in New Orleans about two years ago and my beurre blanc broke right before service. The sous there grabbed one ice cube, dropped it in, and whisked for maybe 20 seconds until it came back together smooth. I had been taught to start over with a fresh egg yolk every time, which wasted 15 minutes and a quart of butter. Now I keep a small bowl of ice on my station during sauce work, does anyone else do this or is there a better rescue trick?
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