What You Need to Know
The technique involves slowly adding almond oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique to Sicilian cuisine, where it is used to create a variety of sauces and condiments, such as almond sauce and salsa verde.
Key Parameters
Equipment
copper bowlballoon whiskmortar and pestle
Steps
- 1.
Pasta alle Mandorle (Sicily): Creates the creamy almond sauce base
- 2.
Almond Aioli (Spain): Provides nutty flavor to garlic emulsion
- 3.
Tahini-Almond Dressing (Lebanon): Combines with sesame for Middle Eastern flavors
The Science
Primary Reaction
emulsification