Curry Sauce: Modernist Method

Preparation info

  • Difficulty


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By James Peterson

Published 1991

  • About


In most cases, a modernist sauce is designed much like a classic sauce, but instead of relying on reduction of such ingredients as stock or cream, one or more of these bases is thickened with a hydrocolloid. Such sauces are also designed to be stable, making them more reliable, especially in fast-paced situations.