Bonus Reader Question - Broken Sauces

Peter from Washington asks...

"I was making a white sauce and left it on the counter for a few minutes and it broke -- the fat separated and was just floating on top. I just threw it away. Can you rescue a broken sauce?"

Yes! You can absolutely save a broken sauce. It's actually incredibly easy. I've watched this happen dozens of times. Too much fat from a meat in a queso sauce, an oil slick on top of mac 'n cheese sauce, or even a gross, buttery alfredo. This is all avoidable. Here's how to do it.

In 1/2 cup cold water, stock, or milk dissolve 2 tablespoons of flour. Whisk vigorously into the hot, broken, sauce. It should tighten up almost instantly over the heat. Cook for a few minutes to get rid of the raw flour taste and you will have a very even, silky sauce to serve over your food.