I’ve come to the conclusion that you can’t reduce the amounts called for in reductions because it leaves you working with too little. Case in point: Pan-Roasted Artic Char (a fish) with Thyme-Syrah Wine Sauce from Fresh Herb Cooking by Linda Dannenberg. It’s both super-classy and completely feasible to make in a reasonable amount of time. I cut the recipe in half, since I was cooking for two and not four, but at the very end the reduction separated into wine clumps and oil. Sounds unappetizing, but it wasn’t half bad. The small bits of the thyme-flavored wine were actually quite tasty, and I imagine it would have tasted (and looked) lovely had I made the sauce correctly. I just cooked up some green beans and tossed them in some butter as a side. Actually, Brian did that, I’ll give credit where credit is due.

DSCF0546.JPG

I tried to figure out why sauces separate sometimes–I’ve had this happen once before with an icing involving browned butter. It tastes amazing when you do it right but turns into a total mess otherwise. I thought it might have been from overheating. A chef-type I know suggested volume issues. I dunno. Any knowledge on this phenomenom appreciated.

Adjustments: 1 black peppercorn (since that’s what I have) in place of the white peppercorns (which are milder). And the suggested salmon if you couldn’t find Arctic char.

Assessment: I’m assuming I’m to blame for this one not turning out absolutely perfect. I’ll give it an enthusiastic “good!”