228 Chapter 10 Flavor Intensity and Flavor Persistency
Ingredients
2 tbsp (30 ml) fresh lemon juice(^1) / 4 c (60 ml) boiling water
3 egg yolks (from large eggs)
(^1) / 2 c (120 ml) unsalted butter
(^1) / 2 tsp (2 ml) salt
(^1) / 4 tsp (1 ml) cayenne pepper
Preparation
Melt the butter in a small pan and keep warm. Place the egg
yolks in the top part of a double boiler over boiling
water. Whisk the egg yolks briskly until they begin to
thicken. Add a splash of boiling water to the egg yolks
(about 1 tablespoon of the boiling water). Continue to
beat the egg yolk mixture until thickened and lemon-
colored. Remove the top part of the double boiler from
the heat. Add the lemon juice to the egg yolk mixture
and beat the sauce briskly with a wire whisk. Continue
beating the mixture while slowly pouring in the melted
butter, one ladle at a time. When all of the melted
butter is incorporated, season to taste with the salt and
cayenne pepper. Serve immediately.
NOTES
- S. E. Ebeler, ‘‘Sensory Analysis and Analytical Flavor
Chemistry: Missing Links,’’ in K. D. Deibler and J.
Delwiche (eds.),Handbook of Flavor Characterization
(New York: Marcel Dekker, 2004), 41–50. - G. Reineccius,Source Book of Flavors,2nd ed. (New
York: Chapman and Hall, 1994). - Ibid.
- B. P. Halpern, ‘‘When Are Oral Cavity Odorants
Available for Retronasal Olfaction?’’ in K. D. Deibler
and J. Delwiche (eds.),Handbook of Flavor Characteri-
zation(New York: Marcel Dekker, 2004), 51–63. - Ibid.
- Andrea Immer,Great Tastes Made Simple: Extraordi-
nary Food and Wine Pairing for Every Palate(New
York: Broadway Books, 2002); D. Rosengarten and J.
Wesson,Red Wine with Fish: The New Art of Matching
Wine with Food(New York: Simon and Schuster,
1989). - F. Beckett,How to Match Food and Wine(London:
Octopus, 2002). - Rosengarten and Wesson,Red Wine with Fish.
- B. M. King, P. Arents, and C. A. A. Duineveld, ‘‘Dif-
ficulty in Measuring What Matters: Context Effects,’’
in K. D. Deibler and J. Delwiche (eds.),Handbook of
Flavor Characterization(New York: Marcel Dekker,
2004), 119–34. - Ibid.
- K. G. C. Weel, A. E. M. Boelrijk, A. C. Alting, G.
Smit, J. J. Burger, H. Gruppen, and A. G. J. Voragen,
‘‘Effect of Texture Perception on the Sensory Assess-
ment of Flavor Intensity.’’ In K. D. Deibler and J.
Delwiche (eds.),Handbook of Flavor Characterization
(New York: Marcel Dekker, 2004), 105–18. - I. T. Nygren, I. B. Gustafsson, and L. Johansson,
‘‘Perceived Flavour Changes in White Wine after
Tasting Blue Mould Cheese,’’Food Service Technology 2
(2002): 163–71.
13.The American Heritage College Dictionary(New York:
Houghton Mifflin, 1997), 1019.- M. Bennion and B. Scheule,Introductory Foods,12th
ed. (Upper Saddle River, NJ: Pearson–Prentice Hall,
2004), 20. - C. Cadiau,LexiWine,3rd ed. (Pernand-Vergelesses,
France: Cadiau, 1998); J. Robinson,Concise Wine
Companion(Oxford, UK: Oxford University Press,
2001). - Ibid.
- Italian Trade Association, ‘‘Finish and Aftertaste’’
(2003), http://www.italianmade.com/wines/primer35.cfm
(accessed January 12, 2006). - E. Peynaud,The Taste of Wine: The Art and Science of
Wine Appreciation,2nd ed. (New York: John Wiley
and Sons, 1996). - Ibid., 102.
- Ibid.
- R. J. Harrington and R. Hammond, ‘‘A Change from
Anecdotal to Empirical: An Alternative Approach to
Predicting Matches between Wine and Food,’’Pro-
ceedings of the EuroCHRIE Conference23 (2005): 1–8. - Peynaud,The Taste of Wine.
- Ibid., 103.
- H. Charley and C. Weaver,Foods: A Scientific Ap-
proach,3rd ed. (Upper Saddle River, NJ: Prentice-
Hall, 1998), 9–10. - Ibid.
- D. Markham Jr.,Wine Basics: A Quick and Easy Guide
(New York: John Wiley and Sons, 1993). - K. MacNeil,The Wine Bible(New York: Workman,
2001). - M. W. Baldy,The University Wine Course,3rd ed. (San
Francisco: Wine Appreciation Guild, 2003). - Immer,Great Tastes Made Simple.
- Nygren, Gustafsson, and Johansson, ‘‘Perceived Fla-
vour Changes.’’