What You Need to Know
This technique involves slowly adding olive oil to a mixture of water and emulsifier, such as mustard or lecithin, while whisking constantly. The resulting emulsion is stable and can be used as a dressing or sauce.
Sardinian olive oil emulsion is a key component of traditional Sardinian cuisine, particularly in dishes such as malloreddus alla campidanese.
Steps
- 1.
Malloreddus alla Campidanese (Sardinia): Forms the base sauce for traditional saffron-infused pasta
- 2.
Pane Frattau (Barbagia region): Creates the emulsion for layering with poached eggs
- 3.
Seadas dressing (Ogliastra): Balances the honey in this fried pastry dish
The Science
Primary Reaction
emulsification