When to sauce a dish? That is always a question. We have continued to work with re-heatable hollandaise sauce. Today, we took another step. We wanted to incorporate hollandaise sauce in a dish, and we wanted to keep its integrity and consistency intact until the diner actually began to eat the dish. The solution was to encase a spoonful of warm sauce in a thin skin of pectin, which is easily pierced by fork or spoon. Using our method, the sauce stays warmer and may be released at the last moment. The sauce may be dipped in, spread, moved about, or even eaten in one luxurious bite according to the whims of the diner.
Tonight, we used our sauce on demand to complement shattered shrimp. A few leaves of tarragon act to pique the sweet flavor of the shrimp and unify the sauce. We are quite happy with the composition and with the control of the sauce, which we have now handed over to the person enjoying the dish.
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