What You Need to Know
This technique involves slowly adding almond oil to water while whisking, creating a stable emulsion. The key variables are the ratio of oil to water, the temperature, and the whisking speed. The emulsion is stabilized by the formation of a complex network of almond oil droplets and water molecules.
Apulian almond emulsion is unique in that it involves the use of almond oil, which has a distinct nutty and slightly sweet flavor, and the creation of a stable emulsion that can be used as a sauce or dressing.
Steps
- 1.
Orecchiette alle Mandorle (Puglia, Italy): Forms the creamy sauce base
- 2.
Almond Milk Pudding (Andalusia, Spain): Creates the emulsion structure
- 3.
Levantine Muhammara (Syria): Provides nutty creaminess
The Science
Primary Reaction
emulsification