What You Need to Know
Combining olive oil and vinegar through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the olive oil is crucial in this process, and the incorporation of air creates a light and airy foam.
Unique to Venetian cuisine, this technique is essential for creating a variety of foamy sauces and condiments with a light and airy fat emulsification.
Steps
- 1.
Salsa Verde Foam (Venetian): Lightens traditional herb sauce
- 2.
Baccalà Mantecato Foam (Venetian Jewish): Aerates salt cod spread
- 3.
White Asparagus Foam (Bassano del Grappa): Modernist interpretation
The Science
Primary Reaction
emulsification