What You Need to Know
Combining egg whites and butter through a process of whipping and folding, creating a stable emulsion through the formation of lipoproteins.
Venetian mousseline is unique in its use of egg whites and butter to create a light and airy sauce, characteristic of Venetian cuisine.
Steps
- 1.
Baccalà mantecato (Venice): Lightens the whipped salt cod base
- 2.
Asparagi alla veneziana (Veneto): Forms airy sauce for spring vegetables
- 3.
Fegato alla veneziana (Venice): Balances richness of liver with lightness
The Science
Primary Reaction
emulsification