How to Pecan Emulsification

What You Need to Know

This technique involves heating the pecan oil and cream to a temperature of 80°C, then slowly cooling it while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.

This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments, such as pecan crema and pecan salsa.

Steps

1. 1.

   Salsa di Noci (Liguria, Italy): Creates the velvety base for this walnut-pecan pasta sauce

2. 2.

   Pecan Beurre Blanc (New Orleans, USA): Provides nutty complexity to this Creole adaptation

3. 3.

   Dukkah Emulsion (Egypt): Binds Middle Eastern spices into a dip-able consistency

The Science

Primary Reaction

emulsification

Common Mistakes