[Sca-cooks] sauce verification (fwd)

[johnna holloway]

http://home.howstuffworks.com/question617.htm
http://www.hgtv.com/hgtv/shows_ssl/episode/0,1806,HGTV_3889_9905,00.html 
where it says
Emulsion sauces are basically two liquids that don't naturally blend 
with each other, such as vinegar and oil. Hollandaise, bearnaise, beurre 
blanc, even classic mayonnaise and vinaigrettes are all emulsion sauces.

This is for most practical purposes part of the style that comes into 
play after 1600. Think La Varenne. Wheaton notes that he offers a sauce 
that is close to a hollandaise.

I would recommend the run down given in On Food and Cooking by McGee or 
see also James Peterson's Sauces. Shirley Corriher is another source. 
She's featured in the hgtv spot above.

Johnnae llyn Lewis


jenne at fiedlerfamily.net wrote:
>>You might discuss how medieval sauces vary from modern emulsion sauces
>>and when this transition took place and what that means...
> 
> 
> Well... um... could you explain to me what a modern emulsion sauce is?
> 
> -- Jadwiga, who only makes period sauces and fresh salsa...