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Is this 10 or 12 inch pan?
This is bullsh1t. Doesn't work
You can also use an egg yolk, as the yolk contains emulsifying agents which keep the water and fat in the egg from separating. This is my usual method as long as a yolk is appropriate for the sauce (which it almost always is)
Thank you Lan Lam!🙏🏾
I tried it for me as beginner . I confirm my mother told me to do it which I didn't trust first. But it WORKED 🎉🎉
Always appreciate these REAL culinary hacks!
Me every time my mom makes a sauce😢
Works sometimes for broken mayo too. Only tbsp of cold water. 🤙
But it still tastes burned tho…..
✌😊🇺🇸 nice one.
❤
Chef Lan is amazing, she shares very useful tips for home cooks.
This has happened to me quite a few times, and I did not know how to fix it, and I get the feeling a lot of other people didn’t know as well, thank you, Lan! 👏🏻
Really, most people knew that this works with all sauce or gravy 😊
Just add flour, stir and add water to make a roux. ❤❤
Love the cast of ATK, but Lan Lam is definitely the MVP teacher. Always bringing not only recipes but simple and effective techniques that can make a big difference in the life of any cook, pro or amateur (like myself). Thanks!!! ❤
Wow brilliant. Does this work for any emulsified sauce?
You always think it will happen to someone else.
I use flour
This is why i loooooove this channel
👍🏻
Brilliant!