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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Italian union technique for emulsifying sauces.
Origin: Italian (15th century) — Italy
See full technique reference →Combines two or more liquids that don't normally mix, such as oil and water, to create a smooth, stable emulsion.
Used in traditional Italian sauces, such as mayonnaise and aioli.
Salsa Verde (Italy): Creates stable emulsion of oil and herb juices
Remoulade (France): Emulsifies mustard and oil into creamy sauce
Tarator Sauce (Turkey): Combines yogurt and oil without separation
Primary Reaction
Emulsification
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