What You Need to Know
The technique involves slowly pouring the truffle oil into the egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are the ratio of oil to egg yolks and the whisking speed.
This technique is unique in Italian cuisine, as it allows for the creation of a rich and creamy sauce to accompany various dishes, such as seafood and vegetables.
Key Parameters
Temperature
22°C
20°C - 25°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Truffle Aioli Burger (United States): Condiment
- 2.
Patatas Bravas con Trufa (Spain): Dipping sauce
- 3.
Truffle Aioli Sushi (Japan): Garnish
The Science
Primary Reaction
emulsification