Description
Emulsifying truffle oil with water to create a stable sauce.
Technical
Using a combination of lecithin and xanthan gum to stabilize the emulsion, with a pH range of 6.5 to 7.5. The optimal temperature for emulsification is between 20°C to 25°C.
Culinary Significance
This technique is unique in its use of truffle oil and is often used in Tuscan cuisine.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
earthyumami
Wine Analogy
Burgundy Pinot Noir - earthy and mushroomy
Coffee Analogy
Sumatra Mandheling - deep earthy notes
Perfume Analogy
Guerlain Mitsouko - chypre with fungal complexity