What You Need to Know
The technique involves slowly pouring almond oil into egg yolks 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 oil addition rate. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it uses almond oil to create a rich and creamy almond sauce, commonly used in Italian cuisine.
Steps
- 1.
Salsa Mandorla (Sicily): Base for traditional almond-and-anchovy sauce
- 2.
Amandine Sauce (France): Enhances texture in classic fish preparations
- 3.
Tavuk Göğsü (Ottoman): Creates silky texture in milk pudding
The Science
Primary Reaction
emulsification