Sauce Villageoise: Modernist Method

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

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.