What You Need to Know
Slowly whisking olive oil into egg yolks, creating a stable emulsion through the formation of lipoproteins.
Campanian emulsified sauce is unique in its use of olive oil, which adds a distinct flavor and texture to the sauce.
Steps
- 1.
Pasta alla Carbonara (Rome, Italy): creates creamy sauce without cream
- 2.
Salade Niçoise (Nice, France): emulsifies dressing components
- 3.
Avgolemono Soup (Greece): thickens broth while adding richness
The Science
Primary Reaction
emulsification