What You Need to Know
The technique involves slowly adding melted butter to egg whites while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of egg whites to butter, resulting in a light and airy sauce.
Key Parameters
Equipment
copper mixing bowlballoon whiskdouble boilerthermometer
Steps
- 1.
Bagna Càuda (Piedmont): Creates airy base for anchovy-garlic dip
- 2.
Zabaglione (Veneto): Lightens traditional dessert sauce
- 3.
Avgolemono (Greece): Stabilizes egg-lemon soup emulsion
The Science
Primary Reaction
emulsification