What You Need to Know
The technique involves slowly pouring olive oil into a mixture of herbs, garlic, and capers while blending, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to herbs.
This technique is unique to Campania cuisine and is used to create a variety of sauces, such as salsa verde and salsa rossa.
Key Parameters
Temperature
25°C
20°C - 30°C
Time
12 minutes
10 minutes - 15 minutes
Equipment
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Emulsification creates a stable, velvety sauce for dipping vegetables
- 2.
Salsa Verde alla Milanese (Lombardy, Italy): Emulsification binds the parsley, capers and anchovies into a cohesive sauce
- 3.
Chimichurri (Argentina): The emulsification process helps distribute the garlic and herbs evenly in the oil