Using Purées with Other Methods

Most purées have a distinct character of their own that can sometimes interfere with the flavor of a delicate sauce. For this reason chefs often combine different purées or use them with different types of liaisons. They are excellent when used in conjunction with butter, cream, hydrocolloids, or egg yolks because they lend support to the final texture of the sauce, so less of the rich ingredients needs to be used to achieve the same effect.