Sauce Villageoise: Modernist Method

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By James Peterson

Published 1991

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Prepare the butter-enriched method, but don’t reduce any of the ingredients. Instead, blend 0.75 gram xanthan gum (0.25%) and 1.2 grams sodium alginate (0.4%) into the mushroom cooking liquid–stock mixture. Bring the mixture to a simmer and finish with Sauce Soubise I and butter as described in the butter-enriched method.