What You Need to Know
This technique involves slowly adding walnut oil to water while whisking, creating a stable emulsion. The key variables are the ratio of oil to water, the temperature, and the whisking speed. The emulsion is stabilized by the formation of a complex network of walnut oil droplets and water molecules.
Sardinian walnut emulsion is unique in that it involves the use of walnut oil, which has a distinct nutty and slightly bitter flavor, and the creation of a stable emulsion that can be used as a sauce or dressing.
Steps
- 1.
Zuppa Gallurese (Sardinia): Provides nutty richness to bread soup
- 2.
Seadas (Sardinia): Balances honey sweetness in fried pastry
- 3.
Fregola con Arselle (Sardinia): Enhances seafood pasta with earthy notes
The Science
Primary Reaction
emulsification