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Unformatted text preview: • Tomato o Modern versions are thickened with tomato paste or puree o A classic version is thickened by roux o Tomato + white stock + golden roux • Hollandaise Step 1: prepare liquid • Heat stock or scald milk The Slurry method • If you wanted to know how to make gravy without lumps use the slurry method o Cold stock o Add ¼ of the stock to the roux, mix well o Heat the stock just under the boiling point o...
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- Fall '10
- Edible thickening agents, roux, Kuzu