What You Need to Know
Whipping chicken or fish stock with cream and egg yolks to create a stable emulsion, which is essential for the Italian sauce velouté. The stock is whipped with the cream and egg yolks over a water bath, allowing the mixture to heat up to around 60-70°C.
Italian velouté is unique in that it allows for the creation of a creamy and rich sauce, which is essential in Italian dishes like chicken and fish.
Steps
- 1.
Fettuccine Alfredo (Rome): Base for the creamy sauce
- 2.
Ossobuco alla Milanese (Milan): Sauce base for the braised veal
- 3.
Vitello Tonnato (Piedmont): Creamy binding element for the tuna sauce
The Science
Primary Reaction
emulsification