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Zankou Garlic Sauce--Industrial Strength Binder

IHTJ | Feb 18, 200411:05 AM

After reading many posts about the sauce(binder, no binder, etc.) I decided to put it to the test. Here are the results:

Boiling Zankou sauce mearly broke it up into large globs.

Boiling mayonnaise made the egg proteins separate and the fat melt.

Panfrying Zankou sauce made it melt about 3%.

Panfrying mayonnaise made the egg proteins separate and the fat melt.

Microwaving Zankou sauce made it melt about 3%.

Microwaving mayonnaise made the egg proteins separate and the fat melt.

There is some very serious binder here in the Zankou sauce, because simply garlic, lemon juice, oil, and salt cannot possibly hold up against the high heat I subjected it to. I am guessing guar gum, xanthan gum, etc.
Any other guesses?

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