From wine to hollandaise sauce: Does the nature of the wine or wine reduction influence sensory attributes?
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DOI: 10.1016/j.ijgfs.2017.06.003
Abstract: Abstract Wine is often used as an ingredient in butter sauces such as hollandaise sauce, but normally in its reduced form. Hollandaise sauce is an emulsion, and roughly consists of a continuous phase (water based… read more here.
Keywords: reduction; wine; hollandaise sauce; influence ... See more keywords