A crucial tip for any aspiring mixologist: never, ever mix too many ingredients. It's like the culinary equivalent of a bad joke - it just gets messier and more confusing the more you try to make it work.
A good mix should be like a well-orchestrated symphony: each ingredient plays its own unique note, and together they create a harmonious whole. But overmixing is like trying to get 17 cats to sing in perfect harmony - it just doesn't happen.
Learn the signs of overmixing and save your sauce from becoming a disaster