What You Need to Know
The technique involves slowly pouring olive oil into a mixture of water and vinegar while whisking, creating a stable emulsion through the formation of a complex network of lipids and water. The key variables are temperature, pH, and the ratio of oil to water.
This technique is unique to Emilian cuisine, where it is used to create a variety of vinaigrettes and sauces, such as salsa alla emiliana.
Steps
- 1.
Salsa Verde Emiliana (Bologna, Italy): Base for herb sauce
- 2.
Bagna Càuda (Piedmont, Italy): Warm dip foundation
- 3.
Toum (Lebanon): Garlic emulsion component
The Science
Primary Reaction
Emulsification of Oleic Acid and Water