What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, which involves the formation of a complex network of fat molecules and water. The key variables in this process are the ratio of sunflower oil to water, the type and amount of emulsifiers used, and the temperature and pH of the mixture.
Sunflower emulsion is unique in its use of sunflower oil and emulsifiers to create a stable and flavorful sauce.
Key Parameters
Temperature
20°C
10°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsGlass bowl
Steps
- 1.
Salsa Verde alla Piemontese (Piedmont, Italy): Base for the herb sauce's velvety texture
- 2.
Vegan Hollandaise (Modern vegan cuisine): Provides the rich mouthfeel traditionally from egg yolks