What You Need to Know
This technique involves slowly pouring olive oil into fish stock while whisking, creating a stable emulsion through the formation of a complex network of surfactants and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique in that it uses a combination of olive oil and fish stock to create a light and creamy sauce, commonly used in Venetian dishes such as fritto misto.
Steps
- 1.
Sarde in Saor (Venice, Italy): Creates the characteristic sweet-sour emulsion coating the sardines
- 2.
Baccalà Mantecato (Veneto, Italy): Forms the creamy base for the whipped salt cod
- 3.
Risi e Bisi (Venice, Italy): Provides the velvety texture to the rice and pea dish
The Science
Primary Reaction
emulsification