What You Need to Know
Using a combination of egg yolks and lemon juice to stabilize an emulsion of olive oil and water, resulting in a smooth and creamy texture. The emulsion is formed through the interaction of the hydrophilic and hydrophobic components of the egg yolks and lemon juice.
This technique is unique in its use of olive oil, which is rich in healthy fats and has a distinct fruity flavor, making it a popular choice for sauces and dressings in Lombardy cuisine.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Forms the base for saffron-infused emulsion that coats rice
- 2.
Vitello Tonnato (Piedmont, Italy): Creates the velvety tuna-caper sauce for veal
- 3.
Bagna Càuda (Piedmont, Italy): Stabilizes the anchovy-garlic dipping sauce
The Science
Primary Reaction
Emulsification