Hollandaise Sauce on Demand

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 compliment 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.