What You Need to Know
The technique involves slowly pouring olive oil into a mixture of lemon juice and garlic while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to lemon juice.
This technique is unique to Campanian cuisine, where it is used to create a variety of vinaigrettes and sauces, such as salsa alla campana.
Key Parameters
Equipment
whiskglass bowlgraduated pouring vessel
Steps
- 1.
Salsa alla Campana (Naples, Italy): Base for seafood sauces
- 2.
Insalata Caprese Moderna (Capri, Italy): Emulsified dressing for updated classic
- 3.
Bagna Càuda Piemontese (Piedmont, Italy): Lightened version of traditional dip
The Science
Primary Reaction
emulsification