Description
A traditional Umbrian sauce made with black truffles, garlic, and olive oil.
Technical
The emulsion is formed by slowly adding olive oil to a mixture of black truffles and garlic, while continuously stirring.
Culinary Significance
This emulsion is unique in that it uses black truffles as the primary flavor component, giving it a rich and earthy flavor.
Science
Primary Reaction
Emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Temperature range for optimal emulsification
Time
20 minutes
10 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk