What You Need to Know
Combining olive oil with egg yolks and an acid, such as lemon juice, to create a stable emulsion. The process involves slowly adding the olive oil to the egg yolks while mixing, to create a smooth and creamy texture.
Fattoria emulsion is a key component in Italian sauces and dressings, such as vinaigrette and salsa verde.
Key Parameters
Equipment
whiskcopper bowl
Steps
- 1.
Salsa Verde (Italy): Base for herb sauce
- 2.
Aïoli (France): Garlic emulsion foundation
- 3.
Tarator (Turkey): Nut-thickened cold soup base
The Science
Primary Reaction
emulsification