What You Need to Know
The technique involves slowly pouring olive oil into a mixture of capers, garlic, and anchovies 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 oil to capers.
This technique is unique to Sardinian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla sarda.
Steps
- 1.
Salsa alla Sarda (Sardinia, Italy): Forms the base emulsion for this classic sauce
- 2.
Bottarga Cream (Sicily, Italy): Emulsifies cured fish roe into spreadable form
- 3.
Tuna Ventresca Dressing (Catalonia, Spain): Creates stable suspension for tuna belly fat
The Science
Primary Reaction
emulsification