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.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.