Emulsion Sciences Movie Review 199?

Demonstrates the making of emulsion sauces, including hollandaise, bearnaise, beurre blanc and mayonnaise, as well as both cold and warm vinaigrettes. Part of the Basics of Sauce Making Series.

Distribution

Culinary Institute of America, Video Sales, 433 Albany Post Rd., Hyde Park, NY 12538-1499, Phone: (845)452-9430, Email: F_Kearne@culinary.edu, URL: http://www.culinary.edu

Available on VHS
Running time 22 minutes.

Cast and Crew

Genres

Cooking, Food Industry, How-To