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