What You Need to Know
Using a combination of egg yolks and mustard to stabilize the emulsion, allowing for a smooth and creamy texture. The science behind this technique lies in the manipulation of the interfacial tension between the olive oil and water, specifically the reduction of the interfacial tension through the use of emulsifiers.
Ligurian olive oil emulsion is unique in its use of olive oil, which provides a distinct fruity and peppery flavor and aroma.
Steps
- 1.
Trofie al Pesto (Liguria, Italy): Base for traditional pesto sauce
- 2.
Brandade de Morue (Provence, France): Emulsifying salt cod with olive oil
- 3.
Aïoli (Catalonia, Spain): Garlic-infused emulsion base
The Science
Primary Reaction
emulsification