The things we got wrong
This page is a log of the mistakes we made—what we got wrong in recipes, measurements, or assumptions before we caught them. It’s not a list of achievements, but a way to show how we learn: by fixing what didn’t work.
You can judge a site by how it handles its mistakes. A site that never publishes corrections either doesn’t notice them or doesn’t care enough to admit them. This one does both. The log is proof we’re paying attention.
Three we had to fix
The first three mistakes were serious enough to break a recipe or mislead someone trying to cook. They weren’t just typos—they were failures of testing, of double-checking, or of trusting a source we shouldn’t have.
How we fixed what we broke
- 1Wrong spice ratio in chili
The first recipe for *Smoky Chipotle Dip* called for 2 teaspoons of smoked paprika instead of 1. It stood for three months before a reader pointed out the heat was off. We pulled it, rewrote the spice blend, and tested it twice. Kendra Beaudry caught it when she realized the dip tasted bland in her second batch.
- 2Mislabeled roasting time
The *Crispy Parmesan Potato Skins* guide said 35 minutes at 425°F, but the skins burned before the cheese melted. We kept the page live for two weeks while we tested it—turns out 25 minutes works. Kendra Beaudry burned her first attempt before noticing the error in the original notes.
- 3Incorrect acid balance in vinaigrette
The *Classic Vinaigrette* recipe had 1 tablespoon of vinegar for ½ cup oil, making it too sharp. A reader emailed to say it ruined their salad dressing. We fixed the ratio to 1:3 and retested it with three different vinegars. Kendra Beaudry spotted it when she tasted the first batch and winced.
What those three changed
These mistakes forced us to build new rules before they happened again. No more trusting a single test batch, no more assuming a source was right, and no more letting a recipe sit unpublished while we figured it out.
Rules that came from mistakes
- Every recipe must be tested at least three times before publishing. *(From the chili spice error.)*
- Roasting times are verified by at least two people before going live. *(From the potato skins burn.)*
- Acid-to-oil ratios in dressings and marinades are tested with a tasting panel. *(From the vinaigrette sharpness.)*
The people behind this
Kendra Beaudry is the founder and editor of *Sauce Recipes Dip*. She’s the one who signs the corrections because she’s the one who notices—or fails to notice—what goes wrong. This log is her way of saying: *Here’s where we stumbled, and here’s how we fixed it.*
Keeping a log like this isn’t easy. It means admitting when you were wrong, even when it’s embarrassing. It means looking back at your own work and saying, *This should never have happened.* And it means doing it anyway, because the alternative is pretending you never made a mistake.
There’s a small mistake Kendra made that never made it public: she once wrote ‘1 cup of flour’ instead of ‘1 cup all-purpose flour,’ and a reader had to remind her. She fixed it, but she still thinks about it when she proofreads—because even the little things matter.
If you find something we got wrong, don’t just tell us. Try fixing it yourself first. Then tell us what you learned. That’s how this log stays useful.
There will be a next one
This list isn’t finished. We’ll add to it whenever we find another mistake—big or small. If you spot something before we do, the contact page is where to tell us. No email addresses, no social media—just the facts, and how you fixed it.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.