Easy
2 cups
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.
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 |
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.