Description
Creating a stable emulsion of truffle oil and water.
Technical
Using a combination of lecithin and xanthan gum to stabilize an emulsion of truffle oil and water, ideal for creating creamy and smooth sauces and dressings. The truffle oil is first mixed with the lecithin and xanthan gum, then slowly added to the water while blending.
Culinary Significance
This emulsion is a key component of traditional Umbrian dishes, such as the sauce served with pappardelle pasta.
Gear for Umbrian Truffle Emulsion
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