What You Need to Know
The technique involves slowly adding chili oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique to Apulian cuisine, where it is used to create a variety of sauces and condiments, such as chili sauce and salsa verde.
Key Parameters
Equipment
copper bowlwhiskfine mesh sieve
Steps
- 1.
Salsa Rossa (Apulia, Italy): Base emulsification for the iconic red sauce
- 2.
Bagna Cauda (Piedmont, Italy): Adapted version using anchovy oil
- 3.
Harissa Mayo (North Africa): Fusion application with North African spices
The Science
Primary Reaction
emulsification