Recently all my attempts at sauces are splitting and I'm not sure what's going wrong. Tonight I tried a balsamic vinegar reduction / chicken stock / pan juices recipe to go with my lamb chops, but once again the dreaded split occurred. My wife is patient and forgiving, but I feel like I must be missing something fundamental to get this wrong so often.
- What could I be doing wrong to cause these sauces to split?
- What can I do to recover when it happens again?
UPDATE: The Pan juices contained a tbsp or two of olive oil, and some of the fresh herb rub I'd coated the lamb chops in (thyme, rosemary, and mint). I did not drain the pan before starting the sauce. It has crossed my mind that perhaps there was too much oil / fats in the pan at that point? For completeness, I should point out that I also sauteed some chopped shallots in the pan juices immediately before adding the vinegar.