What You Need to Know
The technique involves blending egg yolks, butter, and lemon juice to create a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of egg yolks to butter. The optimal temperature for this process is between 10°C to 15°C.
This technique is unique in that it allows for the creation of a rich and creamy sauce with a deep and savory flavor, making it a staple in Italian haute cuisine.
Steps
- 1.
Uova in Purgatorio (Southern Italy): Forms velvety base for poached eggs
- 2.
Asparagi alla Milanese (Lombardy): Classic pairing with white asparagus
- 3.
Saltimbocca Moderna (Rome): Contemporary sauce for veal cutlets
The Science
Primary Reaction
emulsification