What You Need to Know
The technique involves slowly adding olive oil to a mixture of mustard, honey, and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and oil addition rate. The optimal temperature for this process is around 20-25°C.
This technique is unique in that it uses a combination of mustard, honey, and olive oil to create a sweet and spicy sauce, commonly used in Lombardy dishes such as bollito misto.
Steps
- 1.
Mostarda di Cremona (Cremona, Italy): Essential for creating the characteristic creamy texture that coats the candied fruits
- 2.
Bollito Misto (Piedmont, Italy): Provides the emulsified sauce that balances the rich boiled meats
- 3.
Torta Sbrisolona (Mantua, Italy): Used as a flavor binder in the crumbly almond cake
The Science
Primary Reaction
emulsification