What You Need to Know
Combining goose fat and water with an emulsifier, such as lecithin, to create a stable mixture. The ideal ratio of goose fat to water is 1:1, and the mixture should be heated to around 140°F to create a stable emulsion.
Goose fat emulsion is a versatile ingredient used in Italian sauces and dressings, such as goose fat sauce and goose fat vinaigrette.
Key Parameters
Equipment
copper potwhiskchinois
Steps
- 1.
Salsa d'Oca (Veneto, Italy): Base for traditional meat sauces
- 2.
Confit de Canard Emulsion (Gascony, France): Enhances mouthfeel in duck confit sauces
- 3.
Schmaltz Vinaigrette (Ashkenazi Jewish): Creates stable fat-based dressing
The Science
Primary Reaction
emulsification