What You Need to Know
Slowly whisking olive oil into egg yolks to create a stable emulsion, which involves the formation of a complex network of fat and water droplets. The key variables are temperature control and whisking speed.
Ligurian mayonnaise is unique in its use of olive oil and egg yolks to create a creamy and flavorful sauce, such as those used in Italian dishes like cappon magro.
Steps
- 1.
Trofie al Pesto (Liguria, Italy): Base for pesto sauce
- 2.
Vitello Tonnato (Piedmont, Italy): Creamy binding agent for tuna sauce
- 3.
Salade Niçoise (Provence, France): Dressing base for the salad
The Science
Primary Reaction
emulsification