Description
A traditional Apulian technique for making emulsions.
Technical
Using a combination of egg yolks, oil, and acid to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C).
Culinary Significance
Apulian emulsion is used as a sauce and condiment in various Apulian dishes, such as orecchiette and cime di rapa.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richcreamytangy
Wine Analogy
Barolo wine's velvety tannins
Coffee Analogy
Espresso crema's persistent emulsion
Perfume Analogy
Chanel No. 5's aldehyde top notes