What You Need to Know
Combines fat, liquid, and emulsifiers to create a stable emulsion. Key variables: fat ratio, liquid ratio, and emulsifier ratio.
Unique in its use of a combination of emulsifiers to create a stable and creamy sauce.
Steps
- 1.
Salsa Colla (Emilia-Romagna, Italy): Forms the base for rich pasta sauces
- 2.
Fonduta Piemontese (Piedmont, Italy): Creates the velvety texture in cheese fondue
- 3.
Crema di Balsamico (Modena, Italy): Emulsifies aged balsamic with fats
The Science
Primary Reaction
Mechanical emulsification