What You Need to Know
The technique involves blending olive oil, herbs, and vinegar 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 oil to herbs. 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 vibrant and flavorful sauce with a fresh and herbaceous flavor, making it a staple in Italian cuisine.
Steps
- 1.
Bollito Misto (Northern Italy): Provides bright counterpoint to rich boiled meats
- 2.
Pesce al Forno (Sicily): Forms protective herb crust during baking
- 3.
Vitello Tonnato (Piedmont): Modern variations use it as topping for veal
The Science
Primary Reaction
Lecithin-mediated emulsification