What You Need to Know
The technique involves slowly pouring cream into a mixture of butter 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 cream to butter.
This technique is unique to Emilian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla emiliana.
Steps
- 1.
Salsa alla Emiliana (Modena): base for meat sauces
- 2.
Cappelletti in brodo (Parma): filling binder
- 3.
Tortellini alla panna (Bologna): sauce base
The Science
Primary Reaction
emulsification