What You Need to Know
This technique involves heating the flaxseed oil and cream to a temperature of around 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, whisking speed, and cooling rate.
This technique is unique in that it uses flaxseed oil, which has a distinct nutty flavor, resulting in a rich and creamy sauce with a unique flavor profile.
Steps
- 1.
Salsa di Lino Toscana (Tuscany): Primary binding agent for traditional herb sauces
- 2.
Flaxseed Béchamel (Modern French): Dairy-free alternative to classic white sauce
- 3.
Baltic Herring Cream (Finnish): Stabilizing base for fish-based sauces
The Science
Primary Reaction
Emulsification of triglycerides and phospholipids