Description
Emulsification of olive oil and herbs to create a stable sauce.
Technical
The technique involves slowly pouring olive oil into a mixture of herbs, garlic, and capers while blending, 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 herbs.
Culinary Significance
This technique is unique to Campania cuisine and is used to create a variety of sauces, such as salsa verde and salsa rossa.
Science
Primary Reaction
emulsification
Parameters
Temperature
25°C optimal
20°C to 30°C range
Room temperature is ideal for emulsification
Time
12 minutes
10 minutes – 15 minutes
Equipment
blenderfood processor