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|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.