What You Need to Know
The technique involves slowly adding hazelnut oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique to Emilian cuisine, where it is used to create a variety of sauces and condiments, such as hazelnut sauce and salsa verde.
Steps
- 1.
Salsa di Nocciole (Parma, Italy): Base for traditional pasta sauces
- 2.
Torta di Nocciole (Modena, Italy): Emulsified filling for layered cakes
- 3.
Bagna Càuda Moderna (Piedmont, Italy): Stabilized version of the classic anchovy dip
The Science
Primary Reaction
Lecithin-mediated emulsification