What You Need to Know
This technique involves slowly adding walnut oil to a mixture of water and emulsifier, such as lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a sauce or dressing.
Ligurian walnut emulsion is a key component of traditional Ligurian cuisine, particularly in dishes such as trofie al pesto.
Key Parameters
Equipment
immersion blenderfine mesh sievewhiskglass bowl
Steps
- 1.
Salsa di Noci (Liguria, Italy): Base for traditional walnut sauce served with pasta
- 2.
Walnut Aioli (Provence, France): Emulsified walnut oil replaces olive oil in garlic sauce
- 3.
Muhammara (Aleppo, Syria): Walnut emulsion binds roasted red pepper and walnut dip
The Science
Primary Reaction
emulsification