Stabilized Butter Emulsions

To ensure that brown sauces don’t break, use an immersion blender to work in 0.5% propylene glycol alginate with the glace de viande–flavor base mixture. Use the paddle blade of a stand mixer to work together butter with 2% liquid lecithin (2 grams per 100 grams butter). (Butter with lecithin added can be made in large amounts and used as needed.) Whisk the butter into the base just before the beginning of service and hold the sauce in a bain-marie, whipping siphon (which will allow you to pipe out the sauce and make it frothy), or immersion bath at 140°F (60°C). If you’re making sauces to order, this method isn’t essential but will ensure that the sauce doesn’t separate on a hot plate.