What You Need to Know
The technique involves slowly adding olive oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of fat and water molecules. The process requires precise temperature control and a deep understanding of the chemistry of emulsions.
Ligurian emulsion is a fundamental condiment in Ligurian cuisine, particularly for dishes like farinata and focaccia.
Steps
- 1.
Trenette al Pesto (Genoa, Italy): Forms the creamy base for traditional pesto
- 2.
Brandade de Morue (Provence, France): Emulsifies salt cod with olive oil
- 3.
Aïoli (Provence, France): Forms the garlic-infused mayonnaise base
The Science
Primary Reaction
emulsification