Hot take: My burnt sauce actually won over a tough table.

The disaster turned into our new bestseller overnight.

3 comments

3 Comments

Totally believe it. Scorched a pan of onions last week trying to caramelize them fast. They were basically black. Chef said to strain them into the gravy to see. That bitter, smoky flavor is now our steak sauce. People keep asking for it. Sometimes the biggest mistakes just work.

cooper.spencer13d ago

In my experience, a bit of char really helps the flavor.

robertlopez9d ago

Saw a documentary where chefs talk about controlled burning for taste. They said it unlocks savory notes you can't get otherwise. Makes sense why a little char goes a long way.