Description
A traditional Campanian technique for emulsifying sauces and condiments.
Technical
Using a combination of egg yolks, oil, and acid to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C).
Culinary Significance
Campanian emulsification is used to create rich and creamy sauces, such as the traditional Campanian sauce, ragù alla napoletana.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richherbaceousumami
Wine Analogy
Burgundy wine - rich, layered complexity
Coffee Analogy
Espresso crema - velvety texture
Perfume Analogy
Amber accord - warm, resinous depth