"This recipe is fairly simple, but it does require you to use your judgment when adjusting the balance of flavors among the wine's acidity, the butter, and the salt you season with at the end. Not to mention the heat from the harissa, depending on the brand you use. Harissa adds a layer of nuance, offering added body and warmth from spices such as caraway and cumin."
"If the sauce tastes overly sharp, even metallic, add a pinch or two of salt and keep tossing before tasting again. Want more heat and spice notes? Dollop in another spoonful of harissa. Too hot? A pinch of sugar can do wonders to smooth it out. Don't rush to serve it until you feel good about how it tastes. You've got this!"
Balance wine acidity, butter richness, and finishing salt when making the sauce, using judgment to adjust flavors. Harissa contributes body, warmth, and spice notes, with heat that varies by brand. If the sauce tastes overly sharp or metallic, add a pinch or two of salt and continue tossing before tasting again. Add another spoonful of harissa for more heat and spice. If the sauce becomes too hot, a pinch of sugar will mellow and smooth it. Taste and adjust deliberately and do not rush serving until the flavor balance feels right.
Read at Bon Appetit
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