What You Need to Know
The technique involves churning cream and salt to create a stable emulsion through the formation of a complex network of lipids and water.
This technique is unique to Italian cuisine, where it is used to create a variety of butters and spreads.
Key Parameters
Equipment
churnwooden paddlemarble slab
Steps
- 1.
Burro di Chianti (Tuscany): Infuses butter with red wine reduction
- 2.
Burro alle Erbe (Liguria): Creates stable herb-infused compound butter
- 3.
Burro di Tartufo (Piedmont): Emulsifies truffle essence evenly throughout butter
The Science
Primary Reaction
emulsification