What You Need to Know
Whisking egg yolks with olive oil and lemon juice to create a stable emulsion. The lecithin in the egg yolks helps to stabilize the mixture.
Sardinian mayonnaise emulsion is a key component of traditional Sardinian dishes, such as seafood salads.
Steps
- 1.
Insalata di Polpo (Sardinia, Italy): Binds octopus and vegetables while adding richness
- 2.
Tzatziki Sardo (Sardinian-Greek fusion): Forms the creamy base for this yogurt-less version
- 3.
Burrida (Catalan-Sardinian coastal cuisine): Emulsifies the fish broth into a luxurious sauce
The Science
Primary Reaction
emulsification