What You Need to Know
This technique involves slowly pouring walnut oil into water while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants.
This technique is unique to Italian cuisine and is used to create a variety of vinaigrettes, such as those used in salads and marinades.
Key Parameters
Equipment
whiskimmersion blenderglass mixing bowl
Steps
- 1.
Salsa di Noci (Liguria, Italy): Forms the base for the iconic walnut sauce served with pansotti pasta
- 2.
Tkemali (Georgia): Emulsifies walnut oil into sour plum sauce for meat dishes
- 3.
Goma-ae (Japan): Creates the silky coating for blanched vegetables in walnut dressing
The Science
Primary Reaction
emulsification