Description
Emulsifying olive 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 olive oil and is often used in Venetian cuisine.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
fruitypeppery
Wine Analogy
Like a young Verdicchio with its bright olive notes
Coffee Analogy
Similar to a lightly roasted Ethiopian Yirgacheffe's fruity brightness
Perfume Analogy
Recalls Acqua di Parma's citrus-aromatic compositions