Sauces can be sensitive little souls.
They do ever so funny things if you're not terribly careful with them.
Or if you hurry them along.
Or if you neglect them, whilst trying to juggle too many other pans, several things in the oven and a bit of light Pinterest action on the side ;-)
They also seem to know when it's a big occasion, your nerves are frayed and you're running out of time.
And then sure as eggs is eggs they'll curdle on you or perform some other equally awful horror!!!
But never fear I have a tried and tested solution to rescue sauces ... or at least curdled ones!
And you may not believe it, but the answer is a potato!
A nice big fat starchy potato ideally, but whatever you've got will do.
You simply peel the potato and then put the whole thing in your pan of curdled sauce and gently stir it around. Slowly but very surely the wonderful potato will magically absorb all the separated fat!
How magical is that?
This is another one of my mum's super tips ... first obtained from her in the middle of the night whilst trying to make real custard to go in a trifle for my first ever Christmas party ... so as always & for everything, thank you mum!
If your looking for more saucy inspiration, do check out the brilliant sauce ideas from other bloggers at the bottom of this post ... and feel free to share your own ...
... and if you liked this tip do follow me on Pinterest ...
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