How to Italian Mayonnaise Emulsification

What You Need to Know

This technique involves slowly adding olive oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.

This technique is unique in that it uses a combination of egg yolks and olive oil to create a rich and creamy sauce, commonly used in Italian dishes such as vitello tonnato.

Key Parameters

Steps

1. 1.

   Vitello Tonnato (Piedmont, Italy): Forms the creamy tuna-flavored mayonnaise base

2. 2.

   Bagna Càuda (Northern Italy): Creates the emulsion for the anchovy-garlic dip

3. 3.

   Salsa Verde (Liguria, Italy): Provides the creamy base for the herb sauce

The Science

Primary Reaction

emulsification

Common Mistakes