How to Lombardy Olive Oil Emulsification

What You Need to Know

This technique involves slowly adding olive oil to herbs while whisking, creating a stable emulsion through the formation of a complex network of lipids and volatile compounds. The key variables are temperature, pH, and whisking speed.

This technique is unique in that it uses a combination of olive oil and herbs to create a rich and savory sauce, commonly used in Lombardy cuisine.

Steps

1. 1.

   Salsa Verde alla Lombarda (Lombardy, Italy): Base emulsion for the herb sauce

2. 2.

   Bagna Càuda Piemontese (Piedmont, Italy): Emulsifies garlic-anchovy mixture

3. 3.

   Tkemali Sauce (Georgia): Stabilizes plum and herb emulsion

The Science

Primary Reaction

Emulsification of triglycerides

Common Mistakes