Description
Emulsifying hazelnut oil with water to create a stable sauce.
Technical
Using a combination of lecithin and xanthan gum to stabilize the emulsion, resulting in a smooth and creamy sauce. The process involves the formation of a complex network of fat and water droplets, which gives the sauce its unique texture and stability.
Culinary Significance
Piemontese hazelnut emulsion is unique in that it involves the use of hazelnut oil, which has a distinct flavor and aroma.
Science
Primary Reaction
emulsification
Parameters
Temperature
20°C optimal
10°C to 30°C range
Temperature range for stable emulsification
Time
1 hour
30 minutes – 2 hours
Equipment
BlenderImmersion blenderFine chinoisSpatula