What You Need to Know
Campanian emulsion involves slowly pouring olive oil into egg yolks while whisking, creating a stable emulsion through the formation of lipoproteins. The key variables are oil temperature, whisking speed, and egg yolk temperature.
This technique is unique in its use of olive oil and egg yolks to create a rich, creamy sauce.
Steps
- 1.
Alla Genovese (Liguria, Italy): Base for pesto sauce
- 2.
Aïoli (Provence, France): Garlic-infused emulsion
- 3.
Tzatziki (Greece): Cucumber-yogurt emulsion
The Science
Primary Reaction
Emulsification of Lecithin and Oleic Acid