Every cook who has ever tried to make a cream sauce has been there. Everything is coming off beautifully, but if you add a little more milk or cream to thin the sauce a bit, it starts to curdle. You could scream, throw the batch down the sink, and start over, or you can try turning the sauce to a low heat and whisking in a thin stream of warm or room temperature water. Even a half a teaspoon may be enough to turn the sauce around. Whisk briskly for a minute and watch the sauce regain its creamy texture.
