What You Need to Know
Combining olive oil and water with an emulsifier like mustard or lecithin, and then stabilizing the mixture through the addition of a thickening agent like xanthan gum. The emulsification process involves the formation of a stable mixture of two or more immiscible liquids, in this case, olive oil and water.
This technique is commonly used in Ligurian cuisine to create sauces and dressings like salsa verde and vinaigrette.
Steps
- 1.
Salsa Verde (Liguria, Italy): Forms the base emulsion for this classic green sauce
- 2.
Trenette al Pesto (Genoa, Italy): Emulsifies the pesto sauce components
- 3.
Panissa (Nice, France): Creates the smooth texture in this chickpea flour dish
The Science
Primary Reaction
emulsification