Hello, this is my first post so go easy on me.
I was trying to make a meuniere sauce from the Galotoire's Cookbook. The recipe call for browning butter slowly then whisking in lemon juice and red wine vinegar. I found that the butter never mixed with the vinegar and the vinegar absorbed all the color from the butter. The vinegar, though flavorful, sank to the bottom of the pan and was difficult to ladle onto the trout.
Any suggestions would be appreciated. Thanks.
I was trying to make a meuniere sauce from the Galotoire's Cookbook. The recipe call for browning butter slowly then whisking in lemon juice and red wine vinegar. I found that the butter never mixed with the vinegar and the vinegar absorbed all the color from the butter. The vinegar, though flavorful, sank to the bottom of the pan and was difficult to ladle onto the trout.
Any suggestions would be appreciated. Thanks.