What You Need to Know
Blending egg yolks with oil and water to create a stable emulsion, ideal for sauces and dressings. The process involves mixing the egg yolks with oil and water, then adding an emulsifier, such as mustard or lemon juice.
Emilia-Romagna mayonnaise emulsion is a unique technique used to create a stable emulsion with egg yolks and oil, giving it a rich and creamy flavor.
Key Parameters
Equipment
copper bowlballoon whiskglass or ceramic mixing vessel
Steps
- 1.
Piadina Romagnola (Italy): binding agent for sandwich fillings
- 2.
Vitello Tonnato (Piedmont): base for tuna sauce
- 3.
Salade Niçoise (France): dressing component
The Science
Primary Reaction
emulsification