What You Need to Know
The technique involves slowly melting butter into egg yolks 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 butter to egg yolks.
This technique is unique to Piedmontese cuisine and is used to create a variety of sauces, such as hollandaise and beurre blanc.
Steps
- 1.
Salsa al Bagnet Verd (Piedmont): Base for the traditional green sauce served with boiled meats
- 2.
Fonduta Piemontese (Italy): Provides the emulsion foundation for the cheese fondue
- 3.
Tartare de Boeuf à la Piémontaise (France): Creates the binding emulsion for the steak tartare variant
The Science
Primary Reaction
emulsification