What You Need to Know
The technique involves slowly pouring olive oil into a mixture of vinegar and mustard 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 vinegar.
This technique is unique to Lombardy cuisine, where it is used to create a variety of vinaigrettes and sauces, such as salsa alla lombarda.
Key Parameters
Equipment
glass mixing bowl (non-reactive)balloon whiskgraduated pouring vessel
Steps
- 1.
Insalata Caprese Lombarda (Milan, Italy): Binds tomato and mozzarella flavors
- 2.
Asparagi alla Milanese (Lombardy, Italy): Emulsified dressing complements delicate asparagus
- 3.
Panzanella Lombarda (Brescia, Italy): Creates moisture barrier to prevent soggy bread
The Science
Primary Reaction
emulsification