What You Need to Know
This technique involves mixing oil with egg yolks and either vinegar or lemon juice to create a stable emulsion. The mixture is then heated and cooled to create a smooth, creamy texture.
Emilian mayonnaise emulsion is a key component of traditional Emilian sauces, such as mayonnaise and aioli.
Steps
- 1.
Salsa Verde alla Bolognese (Bologna, Italy): Forms the creamy base for the herb sauce
- 2.
Tortellini in Brodo (Modena, Italy): Enriches the broth with emulsified fat
- 3.
Piadina Romagnola (Romagna, Italy): Used in creamy fillings for the flatbread
The Science
Primary Reaction
emulsification