What You Need to Know
Using a combination of egg yolks and lemon juice to stabilize an emulsion of olive oil and garlic, with a ratio of 2:1 and a temperature range of 50°F to 60°F. The emulsification process involves the formation of a complex network of fat molecules and water droplets.
This technique is used to create a unique and flavorful sauce for dishes such as meat and vegetables.
Steps
- 1.
Bagna càuda (Piedmont): Base for warm dipping sauce
- 2.
Bouillabaisse (Provence): Flavor enhancer in broth
- 3.
Toum (Lebanon): Primary emulsified sauce
The Science
Primary Reaction
emulsification