What You Need to Know
The technique involves slowly adding fish sauce to olive oil while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The process requires a temperature range of 15-20°C and a pH range of 6-7. Key variables include the ratio of fish sauce to olive oil and the whisking speed.
This technique is unique to Venetian cuisine, where it is used to create a variety of sauces and condiments.
Steps
- 1.
Baccalà mantecato (Venice): Creates the creamy base for the whipped salt cod
- 2.
Bigoli in salsa (Veneto): Forms the emulsified sauce with onions and anchovies
- 3.
Sarde in saor (Venetian Jewish community): Helps bind the sweet-and-sour marinade
The Science
Primary Reaction
emulsification