What You Need to Know
Using a combination of egg yolks, oil, and acid to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C).
Campanian emulsification is used to create rich and creamy sauces, such as the traditional Campanian sauce, ragù alla napoletana.
Steps
- 1.
Alla Genovese (Naples): Emulsifies onion-based meat sauce
- 2.
Bagna Càuda (Piedmont): Creates stable anchovy-garlic dip
- 3.
Avgolemono (Greece): Thickens lemon-egg soup
The Science
Primary Reaction
emulsification