The things we got wrong
This is a log of the mistakes we made—what we published wrong, what we assumed without testing, and what we thought was clever until it wasn’t. It’s not a list of lessons (those are easy to fake) or a confession (those are easy to regret).
It’s proof that we fix things when we find them, and that we keep fixing them.
You’ll see how we handle errors here: not with excuses, not with spin, but by showing the work. If you’re reading this, you’re judging whether we’re trustworthy. That’s the point.
Three we had to fix
These are the first three we caught. They’re the ones that mattered most—wrong measurements, a method that failed in a real kitchen, and a page that should never have gone live. None of them were intentional. All of them were fixed.
The mistakes we fixed first
- 1The salt scale was off by 20%
We used a generic conversion chart for adapting sauces from grams to teaspoons, but it didn’t account for salt’s density in different liquids. The ‘perfect’ ratio for a béchamel ruined three batches before a reader flagged it. We recalibrated every conversion table and added a disclaimer: *‘Test with a pinch first.’* Stanley Vandergriff
- 2The ‘5-minute marinade’ didn’t marinate
A post claimed a citrus-vinegar mix could tenderize chicken in five minutes. It didn’t. A home cook sent a photo of their overcooked, dry breasts. We pulled the recipe, rewrote the method with actual time (4+ hours), and added a note: *‘Marinades need time or they just dress.’* Stanley Vandergriff
- 3The ‘foolproof’ roux failed on high heat
Our step-by-step for a dark roux said ‘medium heat,’ but readers kept burning it. A commenter’s video showed their stovetop smoking after 30 seconds. We updated the guide to specify ‘low and slow’ and added a warning: *‘Watch the pot, not the clock.’* Stanley Vandergriff
What those three changed
They taught us three things we now enforce: never trust a conversion without testing, never call a method ‘foolproof,’ and always credit the people who catch our mistakes.
Rules that came from mistakes
- 1. Test conversions in the dish (from the salt scale error)
- 2. Never say ‘easy’ or ‘foolproof’ (from the marinade failure)
- 3. Acknowledge corrections by name (from all three)
The people behind this
This is Stanley Vandergriff, the founder and only editor of *Sauce Recipes Kick*. You’ve just read the three mistakes they fixed—proof that they don’t just write about cooking, they actually do it. The log exists because they’d rather show their failures than pretend they don’t happen.
Keeping this list is uncomfortable. It means admitting when you’re wrong in public, and that’s harder than being right in private. But it’s also the only way to earn trust: people notice when you fix things, and they notice even more when you keep fixing them.
There’s a smaller mistake they’ll never put here: the time they over-salted a batch of homemade pasta dough and had to start over at 2 AM. No one saw it, but they still remember the lesson—because even the quiet failures stick.
If you find something we got wrong, tell us. The contact page is where to do it.
There will be a next one
This list isn’t finished. If you spot a wrong measurement, a broken method, or a page that shouldn’t be here, let us know. We’ll add it, fix it, and keep going. The only way this stays accurate is if you help.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.