What You Need to Know
The technique involves heating the flaxseed oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of flaxseed oil to cream.
This technique is unique in that it uses a high ratio of flaxseed oil to cream, resulting in a rich and creamy sauce with a distinct flaxseed flavor.
Key Parameters
Temperature
40°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsSpatula
Steps
- 1.
Zuppa Toscana (Italy): Base for creamy soup texture
- 2.
Flaxseed Bagna Càuda (Piedmont): Emulsified dipping sauce base
- 3.
Nordic Herring Sauce (Sweden): Creamy binder for pickled fish
The Science
Primary Reaction
Emulsification of triglycerides and phospholipids