What You Need to Know
Slowly whisking olive oil into egg yolks, with a temperature range of 65°F to 75°F, to create a stable emulsion. The slow whisking process allows the oil droplets to interact with the egg yolks, creating a smooth and creamy texture.
Campanian mayonnaise is a fundamental condiment in Italian cuisine, used in dishes such as caprese salad and grilled meats.
Key Parameters
Equipment
whiskbowlgraduated pourer
Steps
- 1.
Vitello Tonnato (Piedmont): Forms the creamy tuna-mayo topping for veal
- 2.
Insalata Caprese (Campania): Used in dressing variations for tomato-mozzarella salad
- 3.
Bagna Càuda (Piedmont): Enriches the warm garlic-anchovy dip
The Science
Primary Reaction
emulsification