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Hot Emulsified Sauces

Appears in
top 1000Sauces: Classical and Contemporary Sauce Making
Sauces

By James Peterson

Published 1991

  • About
Most of us associate hot emulsified sauces with such delights as hollandaise sauce and béarnaise sauce. All of the great hot emulsion sauces are based on eggs, usually chicken eggs, and just the yolks, but emulsions can also be made with duck eggs, lobster coral, or sea urchin roe.

A hot emulsified sauce without eggs can be based on certain vegetable purées such as roasted garlic, cooked-down onions (soubise), reduced tomato concassée, and potato purée (see Chapter 18, “Purées and Purée-Thickened Sauces”) or on hydrocolloids, a broad family of polysaccharides that includes agar and xanthan gum.

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