Techniques
Creating a stable emulsion with butter and water.
Creating a stable emulsion of truffle oil and water.
Emulsification of saffron and olive oil to create a stable sauce.
Creating a stable emulsion with truffle honey and water.
A traditional Campania sauce made with butter, shallots, and white wine.
Emulsifying butter to create a smooth and creamy sauce.
Creating a stable butter emulsion with butter and water.
Emulsifying olive oil with garlic and lemon juice to create a stable aioli.
Emulsifying cream and butter to create a rich and creamy sauce.
Creating a stable emulsion with butter and water.
Steam pressure extracts coffee compounds at 1-2 bars.
A traditional emulsion sauce from Lombardy, made with butter, flour, and milk.
Emulsification of mozzarella cheese and tomato sauce to create a stable and flavorful pizza topping.
Emulsification of cream and butter to create a stable sauce.
A traditional Emilian sausage made with pork, fat, and spices.
A traditional Emilia-Romagna technique for emulsifying sauces and condiments.
Emulsifying olive oil with water to create a smooth and creamy sauce.
Soaking panettone in a sweet syrup to create a moist and sweet treat.
Emulsifying pistachio oil and cream to create a rich and creamy sauce.
Creating a stable emulsion of mascarpone cheese and water for use in sauces and dressings.
A traditional emulsification recipe from Sicily, Italy, made with olive oil and egg yolks.
A traditional mayonnaise recipe from Emilia-Romagna, made with egg yolks, olive oil, and vinegar.
Italian technique of creating a rich and creamy emulsion sauce through emulsification.
Emulsification of pork fat and spices to create a stable pancetta sausage.