What You Need to Know
Whisking fat and water with egg yolks to create a stable emulsion, which is then heated to thicken the sauce. This process involves the formation of a complex network of fat and water droplets, stabilized by the egg yolks.
Lombardy emulsification is a key technique in creating rich and creamy sauces, such as the traditional Lombardy sauce, risotto alla milanese.
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Creates the signature creamy texture while incorporating saffron
- 2.
Zabaglione (Piedmont, Italy): Forms the stable foam structure
- 3.
Béarnaise sauce (France): Emulsifies butter into egg yolks with tarragon infusion
The Science
Primary Reaction
emulsification