What You Need to Know
The technique involves slowly pouring oil into a mixture of eggs and lemon juice while whisking constantly. The process requires careful control of the ratio of oil to eggs and the temperature of the mixture.
This technique is used to create a unique and flavorful sauce for dishes such as pasta and meat.
Steps
- 1.
Salsa Emilian (Parma, Italy): base for charcuterie sauces
- 2.
Bagna Cauda (Piedmont, Italy): emulsifier for anchovy-garlic dip
- 3.
Avgolemono (Greece): thickening agent for soup
The Science
Primary Reaction
emulsification