What You Need to Know
Sicilian emulsion involves slowly pouring olive oil into egg yolks while whisking, creating a stable emulsion through the formation of lipoproteins. The key variables are oil temperature, whisking speed, and egg yolk temperature.
This technique is unique in its use of olive oil and egg yolks to create a rich, creamy sauce.
Steps
- 1.
Salsa alla Siciliana (Sicily): Base for traditional citrus-herb sauce
- 2.
Bagna Brusca (Piedmont): Emulsified anchovy and garlic sauce
- 3.
Zabaglione Modificato (Tuscany): Sweet variation with Marsala wine
The Science
Primary Reaction
Emulsification of Lecithin and Oleic Acid