What You Need to Know
Combining lemon oil with water and egg yolks to create a stable emulsion, ideal for dressings and marinades. This process involves slowly whisking the egg yolks into the acidified oil, creating a smooth and creamy texture.
Lemon emulsion is a traditional Italian technique used to add flavor and moisture to dishes like salads and grilled meats.
Steps
- 1.
Avgolemono (Greece): Base for soup sauce
- 2.
Salmoriglio (Sicily): Meat marinade
- 3.
Lemon curd (England): Dessert filling
The Science
Primary Reaction
emulsification