Description
A traditional emulsion sauce from Lombardy, made with butter, flour, and milk.
Technical
Whisking butter and flour with milk to create a stable emulsion. The starches in the flour help to stabilize the mixture.
Culinary Significance
Lombardy crema emulsion is a key component of traditional Lombardian dishes, such as risotto alla milanese.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Avoid overheating to prevent breaking of the emulsion.
Time
20 minutes
10 minutes – 30 minutes
Equipment
Medium saucepanWhiskMeasuring cups and spoons