What You Need to Know
The technique involves slowly adding truffle oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique to Piedmontese cuisine, where it is used to create a variety of sauces and condiments, such as truffle sauce and salsa verde.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
WhiskBowlMeasuring cupsFine mesh sieve
Steps
- 1.
Salsa di Tartufo (Piedmont): Base for pasta sauces
- 2.
Bagna Cauda (Piedmont): Enhances dipping sauce
- 3.
Vitello Tonnato (Piedmont): Modern reinterpretation
The Science
Primary Reaction
emulsification