What You Need to Know
The technique involves slowly pouring olive oil into a mixture of vinegar and mustard while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to vinegar.
This technique is unique to Tuscan cuisine, where it is used to create a variety of vinaigrettes and sauces, such as salsa alla verdicchio.
Key Parameters
Equipment
whiskglass bowlgraduated pouring vessel
Steps
- 1.
Salsa alla Verdicchio (Tuscany): Forms the base for this classic green sauce
- 2.
Pan con Tomate (Catalonia): Emulsified oil creates the glossy topping
- 3.
Insalata di Farro (Liguria): Binds the ancient grain salad dressing
The Science
Primary Reaction
emulsification