What You Need to Know
Combining oil and egg yolks with an acid, such as lemon juice, and stabilizing the mixture through the formation of a stable emulsion. This process involves the manipulation of the fat molecules in the oil, specifically the formation of a stable emulsion through the interaction of the fat molecules with the egg yolks and acid.
This emulsion is a key component of traditional Lombardy sauces, such as mayonnaise alla lombarda.
Key Parameters
Equipment
balloon whiskcopper bowlgraduated squeeze bottle for oil
Steps
- 1.
Vitello Tonnato (Piedmont, Italy): Forms the creamy tuna sauce base
- 2.
Salade Niçoise (Provence, France): Creates the emulsion for the classic dressing
- 3.
Coleslaw (Dutch-American): Provides the creamy binding for shredded vegetables
The Science
Primary Reaction
emulsification