Stabilized Sorrel Sauce for Fish
Preparation info
Difficulty
Easy
Yield:
2 cups
Appears in
Sauces
Published 1991
There are times, especially during a long dinner service, when the sauce may sit in a steam table for hours and separate. To avoid this, and to assist the purée in functioning as a thickener and emulsifier, hydrocolloids—here xanthan gum, Ultra-Sperse 3, and liquid lecithin—can be added to the purée before it is used.
Ingredients
| court-bouillon or fresh fish stock | ||
| sorrel purée | ||
| xanthan gum | ||
| ultra-sperse 3 | ||
| heavy cream | ||
| liquid lecithin | ||
| lemon juice | ||
| butter | ||
| salt and pepper | to taste | to taste |
Method
- Heat the court-bouillon and whisk in enough sorrel purée to give it the consistency you’re looking for. Use an immersion blender to blend in the xanthan gum and Ultra-Sperse 3.
- Heat the cream in a small saucepan until it comes to a simmer, then stir in the lecithin. Blend the cream into the purée. Add the lemon juice and swirl in the butter. Season with salt and pepper.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.