What You Need to Know
The technique involves slowly adding flaxseed oil to water while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants.
This technique is unique in that it uses a high ratio of flaxseed oil to water, resulting in a nutty and refreshing sauce with a hint of earthy flavor.
Steps
- 1.
Lombard Flaxseed Dressing (Italy): Primary emulsification method
- 2.
Nordic Flax Sauce (Scandinavia): Cold emulsion base
- 3.
Modernist Vegan Mayo (Global): Egg substitute emulsion
The Science
Primary Reaction
emulsification