When you hear the words “emulsified sauces” do you immediately think “delicious”? Well you should.
Some of our most commonly used sauces depend on the physical process of emulsification, where tiny particles of fat thicken liquids.
We will make this concept delicious in a very easy
Fresh Herb Mayonnaise
and a lemony and light
Hollandaise Sauce,
where egg yolks do the trick.
Avocado is the actor in our heavenly
Green Goddess Dressing.
We will serve with appropriate accompaniments.
$60.00
Alan Tangren
115 Mill Street Grass Valley
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