What You Need to Know
This technique involves slowly pouring olive oil into egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The optimal temperature for this process is around 20°C. The key variables are the ratio of oil to egg yolks and the whisking speed.
This technique is unique in that it uses a low ratio of oil to egg yolks, resulting in a light and airy sauce.
Key Parameters
Equipment
whiskbowlgraduated container for oil
Steps
- 1.
Salsa alla Carbonara (Rome, Italy): Forms the creamy base for the classic pasta sauce
- 2.
Aïoli (Provence, France): Creates the emulsion foundation for the garlic mayonnaise
- 3.
Avgolemono (Greece): Stabilizes the lemon-egg sauce for soups
The Science
Primary Reaction
Emulsification of Oleic Acid and Lecithin