Description
Emulsification of olive oil and capers to create a stable sauce.
Technical
The technique involves slowly pouring olive oil into a mixture of capers, garlic, and anchovies while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to capers.
Culinary Significance
This technique is unique to Campanian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla campana.
Science
Primary Reaction
emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk