Description
A traditional Lombardy technique for creating a stable mustard emulsion with mustard seeds and oil.
Technical
The process involves grinding mustard seeds into a fine paste and then mixing it with oil to create a stable emulsion. The key variables are the ratio of mustard seeds to oil and the grinding time.
Culinary Significance
This technique is unique to the Lombardy region and is used to create a variety of dishes, including sauces and dips.
Science
Primary Reaction
Hydrolysis of Allyl Isothiocyanate
Parameters
Temperature
20°C optimal
10°C to 30°C range
Room temperature is ideal for emulsion stability
Time
20 minutes
10 minutes – 30 minutes
Equipment
GrinderMixing bowlWhiskGlass jar with lid