Description
Heat-controlled aeration and protein denaturation creating a stable foam matrix.
Technical
Lecithin-mediated emulsion stabilized by partially denatured yolk proteins (livetins, phosvitins) through controlled heat exposure (60-65°C), with subsequent fat incorporation via laminar flow whisking.
Culinary Significance
Foundational technique for emulsified sauces requiring precise temperature control to balance structural integrity with silky texture.
Gear for Sabayon Base
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