What You Need to Know
The emulsion is created by slowly pouring oil into a mixture of egg yolks and water, using the lecithin in the egg yolks to stabilize the emulsion.
This emulsion is unique in its use of egg yolks, which provide a rich, creamy flavor and a smooth texture.
Steps
- 1.
Salsa alla Veneziana (Venice): Base for traditional fish sauces
- 2.
Bagna Càuda (Piedmont): Emulsifier for garlic-anchovy dip
- 3.
Tartare de Boeuf (France): Binding agent for raw meat preparation
The Science
Primary Reaction
emulsification