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A traditional emulsion sauce from Lombardy, made with butter, flour, and milk.
Technical
Whisking butter and flour with milk to create a stable emulsion. The starches in the flour help to stabilize the mixture.
Culinary Significance
Lombardy crema emulsion is a key component of traditional Lombardian dishes, such as risotto alla milanese.
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
Primary Reaction
emulsification
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Temperature
60°C optimal
20°C to 80°C range
Avoid overheating to prevent breaking of the emulsion.
Time
20 minutes
10 minutes – 30 minutes
Equipment
Aroma ()
Compounds: Vanillin, Lactic acid, Diacetyl
Taste
Texture
Wine Analogy
Like a well-aged Chardonnay with buttery notes
Coffee Analogy
Similar to the creamy mouthfeel of a latte
Perfume Analogy
Reminiscent of rich vanilla-based gourmand fragrances
Civilization
Lombardian
Era
18th century
Region
Lombardy, Italy
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Crank sifter aerates flour — lighter cakes, even cocoa dusting
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Enameled cast iron saucier — risotto, polenta, cream sauces
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