Not stirring the sauce
Posted 13 November 2005 - 05:51 PM
In several of the sauces, you instruct not to stir after adding the cream. It seems conterintuitive. Would the emulsion not be better if stirred or whisked?
Posted 13 November 2005 - 06:09 PM
Check out page 97 for an explanation of stratification of sauces.
"The fster the evaporation, the better the emulsification"is the rule for creating a sauce by stratification. If you stir often you are just cooling down the sauce.