What You Need to Know
Whisking fat and water with egg yolks to create a stable emulsion, which is then heated to thicken the sauce. This process involves the formation of a complex network of fat and water droplets, stabilized by the egg yolks.
Campania emulsion is a key technique in creating rich and creamy sauces, such as the traditional Campania sauce, ragù alla napoletana.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
WhiskSaucepanFine mesh sieveIce cubesFresh egg yolksFat (e.g. butter or oil)
Steps
- 1.
Ragù alla Napoletana (Naples, Italy): Forms the velvety base for the slow-cooked meat sauce
- 2.