Description
Emulsification of avocado oil and cream to create a stable and creamy sauce.
Technical
The technique involves heating the cream to a temperature of 80°C, then slowly pouring in the avocado oil while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to cream.
Culinary Significance
This technique is unique in that it uses avocado oil to create a distinct flavor and aroma, which is a staple in Italian cuisine.
Science
Primary Reaction
emulsification
Parameters
Temperature
15°C optimal
4°C to 20°C range
Refrigerate to slow down oxidation
Time
1 hour
30 minutes – 2 hours
Equipment
BlenderImmersion blenderFine mesh sieve