What You Need to Know
Slowly whisking olive oil into egg yolks, creating a stable emulsion through the formation of lipoproteins.
Ligurian emulsified sauce is unique in its use of olive oil, which adds a distinct flavor and texture to the sauce.
Steps
- 1.
Trenette al Pesto (Liguria, Italy): Forms base for traditional pesto sauce
- 2.
Vitello Tonnato (Piedmont, Italy): Creates creamy tuna sauce for veal
- 3.
Sauce Gribiche (France): Forms stable base for this caper-herb sauce
The Science
Primary Reaction
emulsification