What You Need to Know
This technique involves slowly pouring oil into a mixture of garlic and anchovy 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 flow rate.
This technique is unique in that it uses a combination of garlic and anchovy to create a rich and savory sauce, commonly used in Italian dishes such as bollito misto.
Steps
- 1.
Bagna càuda (Piedmont, Italy): Central emulsification method
- 2.
Anchovy-garlic dip (Provence, France): Base preparation
- 3.
Allioli (Catalonia, Spain): Emulsification inspiration
The Science
Primary Reaction
Emulsification