What You Need to Know
Slowly whisking olive oil into egg yolks, creating a stable emulsion through the formation of lipoproteins.
Sardinian emulsified sauce is unique in its use of olive oil, which adds a distinct flavor and texture to the sauce.
Steps
- 1.
Salsa alla Sarda (Sardinia, Italy): Base for traditional fish dishes
- 2.
Fregola con Salsa (Southern Sardinia): Binds toasted semolina pasta with seafood
- 3.
Bottarga Sauce (Cabras, Sardinia): Carrier for cured mullet roe flavor
The Science
Primary Reaction
emulsification