Description
Emulsification of hazelnut oil and cream to create a rich and creamy sauce.
Technical
The technique involves blending hazelnut oil, cream, and Parmesan cheese to create a stable emulsion. The key variables are the ratio of oil to cream and the speed of blending. The optimal temperature for this process is between 10°C and 15°C.
Culinary Significance
This technique is unique in that it allows for the creation of a sauce with a rich, nutty flavor and a smooth, creamy texture, making it a staple in Piedmontese cuisine.
Science
Primary Reaction
emulsification
Parameters
Temperature
50°C optimal
20°C to 80°C range
Temperatures above 80°C may cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderSaucepanWhisk