What You Need to Know
This technique involves slowly adding olive oil to a mixture of water and emulsifier, such as mustard or lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a dressing or sauce.
Campanian olive oil emulsion is a key component of traditional Campanian cuisine, particularly in dishes such as caprese salad.
Key Parameters
Equipment
copper bowl (traditional)whiskimmersion blenderfine mesh strainer
Steps
- 1.
Insalata Caprese (Campania, Italy): Binds tomato juices and mozzarella whey into cohesive dressing
- 2.
Bagna Càuda (Piedmont, Italy): Stabilizes the garlic-anchovy infusion
- 3.
Salmorejo (Andalusia, Spain): Creates velvety texture in the tomato-bread emulsion
The Science
Primary Reaction
emulsification