Description
Creating a stable emulsion of cream and butter for use in sauces.
Technical
Using a combination of cream and flour to stabilize the emulsion, with a pH range of 6.5-7.5.
Culinary Significance
Used in Italian cuisine to create a variety of sauces and soups.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
creamyrichnutty
Wine Analogy
Burgundy Chardonnay
Coffee Analogy
Brazilian Cerrado cream-processed coffee
Perfume Analogy
Gourmand fragrance with vanilla and butter notes