What You Need to Know
The technique involves slowly pouring olive oil into a mixture of herbs and garlic 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 herbs.
This technique is unique in that it uses a combination of herbs and olive oil to create a fresh and herby sauce, commonly used in Sardinian dishes such as suckling pig alla sarda.
Key Parameters
Equipment
Steps
- 1.
Porceddu (Sardinian suckling pig) (Sardinia, Italy): Primary sauce that cuts through the richness of roasted pork
- 2.
Pane Frattau (Barbagia, Sardinia): Bright herbal component in layered bread dish
- 3.
Fregola con Arselle (Sardinian coast): Emulsified sauce base for seafood pasta
The Science
Primary Reaction
emulsification