Easy
¾ cup
Published 1991
This purée is based on a tomato coulis that has been reduced down to the consistency of ketchup. It is designed to be whisked into sauces (such as the Tomato-Thickened Almond Sauce that follows) as an emulsifier and/or thickener. Xanthan gum, Ultra-Sperse 3, and lecithin are added as stabilizers.
tomatoes, peeled, seeded and chopped, |
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ultra-sperse 3 | ||
xanthan gum | ||
vegetable oil | ||
liquid lecithin | ||
wine vinegar (or to taste) |
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.