Description
Creating a stable emulsion with truffle oil and water.
Technical
Using a combination of soy lecithin and xanthan gum to stabilize an emulsion of truffle oil and water, with a pH range of 6.5-7.5.
Culinary Significance
Used in modern Italian cuisine to create unique and luxurious sauces and dressings.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
earthyumamimushroom
Wine Analogy
Burgundy Pinot Noir
Coffee Analogy
Earthy Sumatran roast
Perfume Analogy
Guerlain Mitsouko (chypre with fungal notes)