What You Need to Know
The technique involves combining olive oil, parsley, and garlic in a specific ratio, then blending until a stable emulsion forms. The key variables are temperature, pH, and blending speed.
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments for meat and vegetable dishes.
Steps
- 1.
Bistecca alla Fiorentina (Tuscany, Italy): Primary condiment for the grilled T-bone steak
- 2.
Milanesa (Argentina): Sauce accompaniment for breaded cutlets
- 3.
Churrasco (Brazil): Basting sauce for grilled meats
The Science
Primary Reaction
Lipid-Protein Complexation