What You Need to Know
This technique involves heating walnut oil and cream to a high temperature, then slowly cooling them while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in that it uses a high ratio of walnut oil to cream, resulting in a rich and creamy sauce with a distinct nutty flavor.
Key Parameters
Equipment
high-speed blenderfine mesh strainerwhisk
Steps
- 1.
Persian Fesenjan (Iran): Base for pomegranate-walnut stew
- 2.
Georgian Satsivi (Georgia): Main thickening agent for poultry sauce
- 3.
French Walnut Aioli (Provence): Nutty twist on traditional emulsion
The Science
Primary Reaction
emulsification