What You Need to Know
The technique involves slowly pouring olive oil into egg yolks 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 egg yolks.
This technique is unique to Emilia-Romagna cuisine and is used to create a variety of sauces, such as mayonnaise and aioli.
Steps
- 1.
Piadina Romagnola (Romagna): Binds the flatbread's rich fillings
- 2.
Tortellini in Brodo (Bologna): Enriches the broth's mouthfeel
- 3.
Erbazzone (Reggio Emilia): Creates emulsion for vegetable filling
The Science
Primary Reaction
Lecithin-mediated emulsification