What You Need to Know
This technique involves slowly adding oil to egg yolks while blending, creating a stable emulsion. The key is to control the ratio of oil to egg yolks and the blending speed. The emulsion is stabilized by the formation of a complex network of oil droplets and egg yolk molecules.
This emulsion is unique in that it uses egg yolks, which gives it a rich and creamy texture.
Key Parameters
Equipment
whiskmixing bowlimmersion blenderfine sieve
Steps
- 1.
Salsa Verde alla Veneziana (Venice, Italy): Forms the creamy base for this herb sauce
- 2.
Tartare de Saumon (France): Binds the salmon while adding richness
- 3.
Ensalada Rusa (Spain): Creates the characteristic creamy texture
The Science
Primary Reaction
emulsification