What You Need to Know
The technique involves slowly pouring sunflower oil into water while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in Italian cuisine, as it is used to create a variety of sauces, such as sunflower oil vinaigrettes, which are essential components of many Italian dishes.
Key Parameters
Temperature
20°C
10°C - 40°C
Time
10-15 minutes
5 minutes - 30 minutes
Equipment
BlenderThermometerGlass jar with lid
Steps
- 1.
Lombardy Herb Mayo (Northern Italy): Base for traditional herb-infused emulsion
- 2.
Piedmontese Bagna Càuda (Piedmont): Modern vegan adaptation of anchovy dip
- 3.
Roman Pinzimonio (Lazio): Creates dipping emulsion for raw vegetables
The Science
Primary Reaction
emulsification