What You Need to Know
The technique involves slowly pouring olive oil into egg yolks 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 and is used to create a variety of sauces, such as mayonnaise and hollandaise.
Steps
- 1.
Salsa alla Trapanese (Trapani, Sicily): Base for the almond and tomato sauce
- 2.
Zabaione Siciliano (Sicily): Creates the stable foam structure
- 3.
Pasta alla Carbonara Bianca (Rome (Sicilian influence)): Forms the creamy sauce without cream
The Science
Primary Reaction
emulsification