What You Need to Know
The technique involves heating the cream to a temperature of 80°C to 90°C, then slowly pouring in the lemon verbena oil while whisking. The key variables are temperature, pH, and the ratio of oil to cream.
This technique is unique in that it allows for the creation of a light and refreshing sauce with a distinct lemon verbena flavor, making it a staple in Italian dessert cuisine.
Key Parameters
Temperature
20°C
0°C - 100°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsSaucepan
Steps
- 1.
Lemon Verbena Hollandaise (French cuisine): Provides aromatic lift to classic emulsion
- 2.
Verbena-infused Aioli (Catalan cuisine): Creates floral backbone for garlic emulsion