What You Need to Know
The technique involves mixing egg yolk with water and then slowly pouring in the olive oil while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, pH, and the ratio of oil to water.
This technique is unique in that it uses egg yolk lecithin as an emulsifier, resulting in a stable and creamy emulsion.
Steps
- 1.
Aioli Provençal (France): Forms the stable garlic-infused emulsion
- 2.
Carbonara sauce (Italy): Creates the creamy egg yolk and cheese emulsion
- 3.
Avgolemono (Greece): Emulsifies lemon juice into egg-enriched broth
The Science
Primary Reaction
emulsi