What You Need to Know
Using a combination of egg yolks and mustard to stabilize an emulsion of olive oil and vinegar, resulting in a smooth and creamy texture. The emulsion is formed through the interaction of the hydrophilic and hydrophobic components of the egg yolks and mustard.
This technique is unique in its use of olive oil, which is rich in healthy fats and has a distinct fruity flavor, making it a popular choice for sauces and dressings in Calabrian cuisine.
Key Parameters
Equipment
copper bowl (for thermal regulation)whisk with >16 wiresgraduated squeeze bottle for oil control
Steps
- 1.
Panino con la 'nduja (Calabria, Italy): Base for spicy spreadable salami
- 2.
Bagna càuda (Piedmont, Italy): Emulsifier for anchovy-garlic dip
- 3.
Salmorejo (Andalusia, Spain): Creamy base for chilled tomato soup
The Science
Primary Reaction
Emulsification