What You Need to Know
The emulsion is created by slowly whisking melted butter into egg yolks, while adding truffle oil and seasonings. The mixture is then cooled and whipped to create a light and airy texture.
Piedmontese emulsion is a key component of traditional Piedmontese cuisine, often served with pasta, meat, and vegetables.
Steps
- 1.
Tajarin al Tartufo (Piedmont, Italy): Forms the sauce base for fresh egg pasta with white truffles
- 2.
Fonduta Valdostana (Aosta Valley, Italy): Adapted version with Fontina cheese for dipping
- 3.
Bagna Càuda Moderna (Piedmont, Italy): Contemporary interpretation using emulsion method
The Science
Primary Reaction
emulsification