Every time I try to make a brown butter, sage balsamic sauce the sauce splatters/steams/spits as I add the balsamic (even when I add it off the heat). What am I doing wrong? The hot sauce sprays everywhere .. Makes a mess and I'm afraid of getting splattered! I'm making this sauce for my Thanksgiving sweet potato gnocchi and would love any tips so I don't scare my guests:)
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