How to Piemontese Hazelnut Emulsification

What You Need to Know

This technique involves slowly pouring hazelnut oil into a mixture of water and vinegar while whisking, creating a stable emulsion through the formation of a lipid-water complex. The key variables are temperature, pH, and whisking speed.

This technique is unique in Piemontese cuisine, where it's used to create a variety of vinaigrettes and sauces, such as salsa alla piemontese.

Key Parameters

Steps

1. 1.

   Bagna Càuda (Piedmont, Italy): Base for the warm dipping sauce

2. 2.

   Hazelnut Vinaigrette (French Alps): Primary emulsification method