What You Need to Know
The technique involves blending walnut oil, grated cheese, and garlic to create a stable emulsion, which is then mixed with basil and lemon juice. The key variables are the ratio of walnut oil to cheese and the blending speed. The optimal temperature for this process is between 10°C to 15°C.
This technique is unique in that it uses walnut oil to create a rich and creamy walnut sauce, commonly used in Italian cuisine.
Steps
- 1.
Salsa di Noci (Liguria, Italy): Base for traditional pasta sauce
- 2.
Muhammara (Aleppo, Syria): Key component in walnut-red pepper dip
- 3.
Walnut Romesco (Catalonia, Spain): Alternative nut base for the classic sauce
The Science
Primary Reaction
emulsification