Emulsified Tomato Purée

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Preparation info

  • Yield: about

    ¾ cup

    • Difficulty

      Easy

Appears in

Sauces

By James Peterson

Published 1991

  • About

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.

Ingredients

Method