What You Need to Know
Combining olive oil and vinegar through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the olive oil is crucial in this process.
Unique to Tuscan cuisine, this technique is essential for creating a variety of sauces and dressings with a stable fat emulsification.
Steps
- 1.
Panzanella dressing (Tuscany): Creates the signature velvety coating for bread salad
- 2.
Bagna càuda base (Piedmont): Forms stable suspension for anchovy-garlic dip
- 3.
Salsa verde (Liguria): Emulsifies herb oils with vinegar
The Science
Primary Reaction
emulsification