Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Gels or gelable composition
Patent
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.
LandOfFree
Method for making a base for a hollandaise-type sauce and produc does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Method for making a base for a hollandaise-type sauce and produc, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method for making a base for a hollandaise-type sauce and produc will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1109131