What You Need to Know
Using a combination of egg yolks and mustard to stabilize an emulsion of lard and water, resulting in a smooth and creamy texture. This process involves the formation of a complex network of fat and water droplets, which gives the emulsion its stability and consistency.
Emilian lard emulsion is unique in that it involves the use of lard, which has a distinct rich and savory flavor and aroma.
Steps
- 1.
Salsa di Lardo (Parma, Italy): Base condiment for tortellini en brodo
- 2.
Lardo Butter (French-Italian Alps): Enhances richness in fondue preparations
- 3.
Tigelle Spread (Modena, Italy): Essential component of traditional flatbread stuffing
The Science
Primary Reaction
emulsification