What You Need to Know
Using a combination of egg yolks, oil, and emulsifiers such as lecithin to create a stable emulsion. The process involves slowly adding the oil to the egg yolks while mixing, allowing the formation of a stable emulsion.
This technique is commonly used in Sicilian cuisine to create sauces and dressings for dishes such as pasta alla norma.
Steps
- 1.
Salsa alla Trapanese (Trapani, Sicily): Base for almond and tomato pesto
- 2.
Caponata dressing (Palermo, Sicily): Emulsifies sweet-sour vegetable sauce
- 3.
Involtini di pesce spada (Messina, Sicily): Binds swordfish roll filling
The Science
Primary Reaction
emulsification