Sauce Albuféra: Modernist Method

Preparation info

  • Difficulty

    Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

Method

Add 2% liquid lecithin to the butter used to finish the sauce to stabilize it. Instead of reducing the cream, add 0.25% lambda carrageenan, which is especially well suited for use with dairy products, and/or 0.4% xanthan gum.