What You Need to Know
Combining lemon verbena oil with water and stabilizers to create a stable emulsion. The stabilizers provide a natural emulsifier, which helps to stabilize the mixture. The water also helps to stabilize the emulsion by reducing the viscosity and creating an environment that favors the formation of a stable emulsion.
Lemon verbena emulsion is a traditional Italian sauce used to dress desserts and pastries. The emulsion is stable and can be stored in the refrigerator for several days.
Steps
- 1.
Sfogliatelle alla Verbena (Naples, Italy): Used as filling glaze for layered pastry
- 2.
Tahdig-e Bahar (Persian cuisine): Infused into crispy rice crust
- 3.
Panna Cotta alla Mediterranea (Liguria, Italy): Emulsified topping for custard
The Science
Primary Reaction
Emulsification