What You Need to Know
Using a combination of almond oil, water, and emulsifiers such as lecithin to create a stable emulsion. The process involves slowly adding the water to the almond oil while mixing, allowing the formation of a stable emulsion.
This technique is commonly used in Sardinian cuisine to create sauces and dressings for dishes such as malloreddus pasta.
Steps
- 1.
Malloreddus alla Campidanese (Sardinia): Base for saffron-infused sauce
- 2.
Seadas (Sardinia): Sweet emulsion for fried pastry filling
- 3.
Almond-infused bottarga dressing (Sardinia): Flavor carrier for cured fish roe
The Science
Primary Reaction
emulsification