Go to the Recipe: Instant Chicken Pan Sauce
So excited to try this out. I bought an unexpectedly large bottle of soy lecithin a few years ago for a single recipe and I’ve barely made a dent in it since. Can it be used to help stabilize hot emulsions like this pan sauce?
You could, however for this one I think it's as stable as it can be with the amount of added gelatin. But it might give you a touch more stability.
Was great!
To use up your lecithin Make their kewpie style mayo it’s very delicious or if you bake bread you can use it as well up to 1.5%.
