What You Need to Know
Slowly whisking egg yolks with lemon juice and olive oil to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C). The emulsion is stabilized by the lecithin in the egg yolks and the fat molecules in the olive oil.
Venetian mayonnaise is a classic condiment in Venetian cuisine, often served with seafood or as a dip for vegetables.
Key Parameters
Equipment
whiskmixing bowlgraduated pouring vessel
Steps
- 1.
Baccalà mantecato (Venice): Binding agent for whipped salt cod
- 2.
Insalata di mare (Liguria): Dressing for seafood salad
- 3.
Pinzimonio (Tuscany): Dip for raw vegetables
The Science
Primary Reaction
emulsification