Emulsified Sauces

Appears in

Sauces

By James Peterson

Published 1991

Hollandaise. Plain; sabayon made with crustacean liquid; flavored with garlic; finished with crustacean butter; finished with tomato purée; flavored with curry or saffron

Béarnaise-style. Practically any of the classic versions

Modern. Emulsified or stabilized with agar, lambda carrageenan, gelatin, xanthan gum, guar gum, locust bean gum, mono- and diglycerides (Glice), Polysorbate 80, propylene glycol alginate, lecithin, or gum arabic; puréed with stabilized egg yolks (cooked sous vide at 140°F (60°C)