Emulsion sauces

Emulsion sauces

By
From
Encyclopedia of Food and Cookery

These luscious egg and butter sauces are thickened by the emulsifying action of egg yolk when it is whisked with other ingredients. A wire whisk is a worthwhile investment if you are making these sauces by hand – it really does make the difference in blending them smoothly together. Egg and butter sauces can also be made, effortlessly and speedily, in a blender or food processor. Note that these are warm, not hot, sauces; if overheated they will curdle.

Ingredients

Quantity Ingredient
see method for ingredients

Method

Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again