What You Need to Know
Using a combination of egg yolks and lemon juice to stabilize the emulsion, with a temperature range of 15°C to 20°C. The emulsification process involves the formation of a complex network of fat molecules and lecithin.
This technique is unique to Lombardy cuisine, where it's used to create rich and creamy sauces for meat and fish dishes.
Steps
- 1.
Vitello Tonnato (Piedmont): Base for tuna sauce coating veal
- 2.
Insalata Russa (Russia (Italian adaptation)): Binding agent for vegetable salad
- 3.
Bagna Càuda (Piedmont): Emulsifier for anchovy-garlic dip
The Science
Primary Reaction
emulsification