What You Need to Know
The technique involves combining pickled vegetables and olive oil and then whisking the mixture to create a stable emulsion. The key variables are the ratio of pickled vegetables to olive oil and the type of pickled vegetables used. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique to Italian cuisine and is used in various dishes, including pasta sauces and dips.
Steps
- 1.
Salsa verde alla piemontese (Piedmont, Italy): Creates the creamy base for this parsley-anchovy sauce
- 2.
Bagna càuda (Piedmont, Italy): Emulsifies the garlic and anchovy into a warm dipping sauce
- 3.
Chicago-style Italian beef sandwich (Chicago, USA): Forms the creamy component of the spicy giardiniera topping
The Science
Primary Reaction
emulsification