What You Need to Know
The technique involves slowly pouring olive oil into a mixture of garlic and egg yolks 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 garlic.
This technique is unique to Venetian cuisine, where it is used to create a variety of sauces and condiments, such as aioli and salsa verde.
Steps
- 1.
Baccalà mantecato (Venice, Italy): Base emulsion for whipped salt cod
- 2.
Salsa verde alla veneziana (Veneto region): Emulsified herb sauce for boiled meats
- 3.
Brodetto di pesce (Chioggia, Italy): Finishing emulsion for fish stew
The Science
Primary Reaction
emulsification