Description
Emulsifying fat and water to create a rich and creamy sauce.
Technical
Whisking fat and water with egg yolks to create a stable emulsion, which is then heated to thicken the sauce. This process involves the formation of a complex network of fat and water droplets, stabilized by the egg yolks.
Culinary Significance
Campania emulsion is a key technique in creating rich and creamy sauces, such as the traditional Campania sauce, ragù alla napoletana.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Avoid overheating to prevent breaking
Time
15 minutes
5 minutes – 30 minutes
Equipment
WhiskSaucepanFine mesh sieveIce cubes