I created a beautiful, thick, smooth sauce, then; as directed by the recipe, I added a T of lemon.
Then I plated my asperges, picked up the bowl with my beautiful thick sauce, and discovered it had broken down and curdled.
I had reservations about adding an acid to this sauce but the recipe clearly states add the lemon juice at the end, and it did exactly what I expected it to do.
So, what went wrong? Did I add it too fast maybe?
Help!
Then I plated my asperges, picked up the bowl with my beautiful thick sauce, and discovered it had broken down and curdled.
I had reservations about adding an acid to this sauce but the recipe clearly states add the lemon juice at the end, and it did exactly what I expected it to do.
So, what went wrong? Did I add it too fast maybe?
Help!