Description
A traditional Emilia-Romagna 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
Emilia-Romagna emulsification is used to create rich and creamy sauces, such as the traditional Emilia-Romagna sauce, ragù alla bolognese.
Science
Primary Reaction
emulsification
Parameters
Temperature
40°C optimal
20°C to 80°C range
Temperatures above 80°C can cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhiskSaucepan