What You Need to Know
The citrus‑mustard mixture lowers the pH, promoting protein denaturation and enhancing flavor diffusion during marination. During sautéing, Maillard reactions between onion sugars and amino acids generate melanoidins that contribute to the sauce’s brown color and umami depth. Finally, controlled simmering at 90–95 °C allows collagen to gelatinize, creating a silky texture while the residual acid stabilizes the fat‑water emulsion.
The Science
Primary Reaction
Acid‑mediated protein denaturation and collagen gelatinization during simmering