What You Need to Know
This technique involves blending almond milk and oil with a stabilizer, such as lecithin, to create a stable emulsion. The key variables are ratio of almond milk to oil, stabilizer concentration, and blending speed.
This technique is unique in that it uses almond milk to create a dairy-free and vegan-friendly sauce, commonly used in Italian desserts such as panna cotta.
Steps
- 1.
Salsa di Mandorla (Sicily): Base for traditional almond sauces served with fish
- 2.
Ajo Blanco (Andalusia): Cold soup emulsion combining almonds with garlic and bread
- 3.
Vegan Béchamel (Modern vegan cuisine): Dairy-free white sauce alternative
The Science
Primary Reaction
emulsification