What You Need to Know
The technique involves slowly pouring oil into anchovy-infused garlic while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process relies on the umami flavor in anchovies to stabilize the emulsion.
This technique is unique in that it uses a combination of anchovy-infused garlic and olive oil to create a rich and savory bagna cauda, commonly used in Piedmontese dishes such as bagna cauda alla piemontese.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderCutting boardKnifeMeasuring cupsSpatula
Steps
- 1.
Bagna Cauda Fonduta (Piedmont): Base for cheese fondue
- 2.
Anchovy-Garlic Aioli (Provence): Emulsification method