What You Need to Know
This technique involves slowly adding water to sesame oil while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are the ratio of water to sesame oil and the temperature, which should be around 20-25°C.
This technique is unique in that it uses sesame oil, which gives the sauce a distinct flavor and aroma. It is often used in Italian cuisine as a condiment or sauce.
Key Parameters
Equipment
whiskmixing bowlimmersion blender
Steps
- 1.
Salsa di Sesamo Toscana (Italy): Base for traditional bread dipping sauce
- 2.
Goma Dare (Japan): Essential component in shabu-shabu dipping sauce
- 3.
Tahini Sauce (Middle East): Core emulsification method for creamy texture
The Science
Primary Reaction
emulsification