What You Need to Know
This technique involves slowly pouring oil into a mixture of garlic and anchovy while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil flow rate.
This technique is unique in that it uses a combination of garlic and anchovy to create a rich and savory sauce, commonly used in Italian dishes such as fritto misto.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Central dipping sauce for vegetables
- 2.
Anchovy Butter (Provence, France): Flavor base for seafood dishes
- 3.
Allioli (Catalonia, Spain): Condiment for grilled meats and vegetables
The Science
Primary Reaction
emulsification