What You Need to Know
The process involves grinding mustard seeds into a fine paste and then mixing it with oil to create a stable emulsion. The key variables are the ratio of mustard seeds to oil and the grinding time.
This technique is unique to the Lombardy region and is used to create a variety of dishes, including sauces and dips.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
GrinderMixing bowlWhiskGlass jar with lid
Steps
- 1.
Mostarda di Cremona (Cremona, Italy): Base emulsion for fruit preserves
- 2.
Salsa Verde (Milan, Italy): Provides emulsification for herb sauce
- 3.
Bagna Càuda (Piedmont, Italy): Stabilizes the anchovy-oil mixture
The Science
Primary Reaction
Hydrolysis of Allyl Isothiocyanate