Method for making a base for a hollandaise-type sauce and produc

Details Method for making a base for a hollandaise-type sauce and produc Method for making a base for a hollandaise-type sauce and produc

1993-10-18

1995-02-07

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Gels or gelable composition

426589, 426614, 426564, 426613, A23L 139, A23L 132

Patent

active

053874285

ABSTRACT:
The method for making a sauce base comprises mixing together lemon or lime juice, sugar, seasoning and egg yolks to produce a sauce-base mixture that is free from butter and butter substitutes. The sauce-base mixture is frozen, and then stored until its use is anticipated. The method for making the desired sauce includes thawing a quantity of said base to about room temperature, preparing liquid whole butter, and then mixing and homogenizing the base and liquid butter until the desired foamy sauce is produced.

REFERENCES:
patent: 4420495 (1983-12-01), Hammer et al.
Rombauer et al, Joy of Cooking, Bobbs-Merrill Co. Inc. 1975 pp. 358-359.

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