Description
Emulsification of truffle and olive oil to create a creamy sauce.
Technical
The technique involves heating truffle and olive oil to around 40°C, then slowly cooling and whisking to create a stable emulsion. The key variables are the ratio of truffle to olive oil and the cooling rate.
Culinary Significance
This technique is unique in that it uses a high ratio of truffle to olive oil, resulting in a rich and aromatic sauce.
Science
Primary Reaction
emulsification
Parameters
Temperature
38°C optimal
20°C to 40°C range
Temperature range for stable emulsion formation
Time
1 hour
30 minutes – 2 hours
Equipment
BlenderThermometerGlass bowlWhisk