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The Calibration of a Sauce
Clara Ruiz stared at the split surface of the reduction simmering in her copper saucepan, wondering where the chemistry had gone wrong. Forty minutes remained before the restaurant's financial partners arrived for the seasonal tasting, yet the emulsion refused to bind. Instead of a glossy mahogany glaze, the liquid separated into cloudy pools of butterfat and dark vinegar.
"If the emulsifier failed at sixty degrees, the starch certainly did too," Julian said, peering over the copper rim.
"The starch did not," Clara said firmly, adjusting the induction burner. "The viscosity was perfect until we incorporated the cold shallot reduction. If anyone altered the acidity ratio, you did."
Julian held up his hands in defense. "I followed your written formula to the gram. The previous test required two milliliters of cider reduction; this one, barely three.