What You Need to Know
Using a combination of egg yolks, oil, and emulsifiers like mustard to create a stable emulsion, ideal for sauces like mayonnaise. The process involves slowly adding the oil to the egg yolks while whisking, to create a smooth and creamy texture.
This technique is used in traditional Venetian cuisine to create sauces for dishes like fritto misto.
Steps
- 1.
Zabaglione (Italy): Forms the base structure of this dessert
- 2.
Avgolemono (Greece): Creates the characteristic velvety texture
- 3.
Hollandaise sauce (France): Essential for proper emulsification
The Science
Primary Reaction
emulsification