What You Need to Know
This technique involves slowly adding olive oil and melted butter to a mixture of egg yolks while whisking, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique in that it uses a combination of acidic and oily ingredients to create a stable emulsion.
Steps
- 1.
Salsa alla Veneziana (Venice): Base sauce for seafood dishes
- 2.
Bagna Cauda Piemontese (Piedmont): Adapted version with anchovies
- 3.
Sauce Parisienne (France): French adaptation with white wine reduction
The Science
Primary Reaction
emulsification