What You Need to Know
The technique involves slowly pouring olive oil into a mixture of veal and white wine while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to veal.
This technique is unique in that it uses a combination of veal and olive oil to create a tender and savory sauce, commonly used in Lombardy dishes such as ossobuco alla milanese.
Steps
- 1.
Ossobuco alla Milanese (Milan, Italy): Creates the unctuous sauce binding gremolata to marrow
- 2.
Tafelspitz mit Sauce (Vienna, Austria): Adapted for beef marrow emulsification
- 3.
Modernist Bone Marrow Foam (Molecular gastronomy): Base for nitrogen-charged emulsion
The Science
Primary Reaction
Maillard Reaction