What You Need to Know
Whisking olive oil and truffle together to create a stable emulsion, which involves the formation of a complex network of fat and water droplets. The key variables are temperature control and whisking speed.
Umbrian truffle aioli is unique in its use of olive oil and truffle to create a creamy and flavorful sauce, such as those used in Italian dishes like pasta.
Steps
- 1.
Tagliatelle al Tartufo (Umbria, Italy): Primary sauce coating fresh pasta
- 2.
Truffled Scrambled Eggs (French haute cuisine): Flavor enhancer folded into eggs
- 3.
Modernist Burger Sauce (Global fusion): Umami-rich condiment component
The Science
Primary Reaction
emulsification