Description
Emulsification of butter and milk to create a stable crema sauce.
Technical
This technique involves slowly adding butter to a mixture of milk and flour while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and butter addition rate. The optimal temperature for this process is around 50-60°C.
Culinary Significance
This technique is unique in that it uses a combination of butter and milk to create a rich and creamy sauce, commonly used in Trentino dishes such as canederli.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Avoid overheating the mixture
Time
15 minutes
5 minutes – 30 minutes
Equipment
medium saucepanhand mixer or whiskmeasuring cups and spoons