What You Need to Know
This technique involves heating hazelnut oil and water to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are temperature, pH, and whisking speed.
This technique is unique in that it uses hazelnut oil, which has a distinct flavor profile and high nutritional value.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsMeasuring spoons
Steps
- 1.
Piemontese Hazelnut Sauce (Italy): Base for traditional agnolotti filling
- 2.
Noisette Beurre Blanc (France): Modern twist on classic butter sauce
- 3.
Anatolian Walnut-Hazelnut Dip (Turkey): Stabilizes the oil-water interface in muhammara
The Science
Primary Reaction
emulsification