What You Need to Know
The technique involves slowly pouring oil into a mixture of egg and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to egg.
This technique is unique in that it uses a combination of oil, egg, and lemon juice to create a rich and creamy dressing, commonly used in Italian dishes such as salads and vegetables.
Steps
- 1.
Insalata di Pollo (Italy): Binds shredded chicken and vegetables
- 2.
Grilled Romaine (California): Provides rich coating for charred lettuce
- 3.
Panzenella (Tuscany): Moistens stale bread in salad
The Science
Primary Reaction
emulsification