What You Need to Know
Slowly whisking olive oil into egg yolks, creating a stable emulsion through the formation of lipoproteins.
Umbrian emulsion is unique in its use of olive oil, which adds a distinct flavor and texture to the sauce.
Key Parameters
Equipment
copper bowlballoon whiskgraduated pour spout
Steps
- 1.
Torta al Testo (Umbria, Italy): Used as rich filling for traditional flatbread
- 2.
Bagna Càuda (Piedmont, Italy): Base for warm dipping sauce
- 3.
Sopa de Ajo (Spain): Enriches garlic soup texture
The Science
Primary Reaction
emulsification