Description
Shahi sauce is a high‑fat, nut‑based emulsion that relies on protein‑phospholipid interactions to stabilize fat droplets.
Technical
During heating, nut proteins denature and expose hydrophobic regions that, together with natural phospholipids, coat fat droplets and prevent coalescence. The addition of clarified butter provides extra fat and emulsifying phospholipids, while optional dairy proteins (casein) increase viscosity. Continuous whisking keeps droplets dispersed and maintains a smooth, velvety texture.
Science
Primary Reaction
Protein denaturation and phospholipid‑mediated emulsification of fat droplets
Sensory Profile
Aroma ()
nuttybutterycreamywarmfragrantspicedtoasted
Origin & History
Civilization