What You Need to Know
Combining olive oil with egg yolks and lemon juice, then whipping to create a stable mayonnaise, with a pH range between 4.0 and 4.5. The emulsification process involves the formation of a complex network of lipids and proteins, which enables the creation of a smooth and creamy texture. The technique requires careful control of temperature, between 20°C and 25°C, and pH, to ensure the stability of the emulsion.
Sardinian olive oil mayonnaise is a unique technique that requires skill and patience, making it a prized skill among Italian chefs.
Key Parameters
Equipment
Steps
- 1.
Burrida (Sardinia): Base for the traditional dogfish shark stew
- 2.
Pani frattau (Barbagia): Binding agent for the layered bread dish
- 3.
Fregola con arselle (Cagliari): Enhancer for the clam and semolina pasta dish
The Science
Primary Reaction
emulsification