Description
Italian emulsification technique for sauces.
Technical
Combines two or more liquids that don't normally mix, such as oil and water, to create a smooth, stable emulsion.
Culinary Significance
Used in traditional Italian sauces, such as mayonnaise and aioli.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
richbuttery
Compounds: diacetyl, acetylpropionyl, hexanal, nonanal
Wine Analogy
Like the legs of a full-bodied Chardonnay
Coffee Analogy
Similar to the crema on espresso
Perfume Analogy
Resembles the layered notes in Chanel No. 5