What You Need to Know
The technique involves slowly pouring olive oil into a mixture of egg yolks and lemon juice 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 egg yolks.
This technique is unique to Sicilian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla siciliana.
Key Parameters
Equipment
copper bowlballoon whiskdouble boilerfine mesh sieve
Steps
- 1.
Salsa alla Siciliana (Sicily, Italy): Forms the creamy base for this traditional sauce
- 2.
Bagna Cauda (Piedmont, Italy): Emulsifies anchovy and garlic flavors
- 3.
Avgolemono (Greece): Creates the characteristic silky texture
The Science
Primary Reaction
emulsification