How to Campanian Butter Emulsion

What You Need to Know

Blending butter, water, and lecithin to create a stable emulsion, with a pH range of 6.5 to 7.5 and a temperature range of 70°F to 80°F.

This technique is unique in its use of lecithin as an emulsifier to create a stable butter emulsion, resulting in a smooth and creamy texture.

Steps

1. 1.

   Burro alla Campania (Italy): Base for regional pasta sauces

2. 2.

   Beurre Monté (France): Modern adaptation in French cuisine

3. 3.

   Mantequilla Blanca (Spain): Traditional emulsified butter sauce

The Science

Primary Reaction

emulsification

Common Mistakes