What You Need to Know
Apulian emulsification involves slowly pouring olive oil into egg yolks while whisking, creating a stable emulsion through the formation of lipoproteins. The key variables are oil temperature, whisking speed, and egg yolk temperature.
This technique is unique in its use of olive oil and egg yolks to create a rich, creamy sauce.
Steps
- 1.
Burrata cream (Puglia, Italy): Creates the velvety base for fresh burrata cheese
- 2.
Lambrusco glaze (Emilia-Romagna, Italy): Stabilizes the wine reduction for meat dishes
- 3.
Wild herb aioli (Provence, France): Allows incorporation of foraged herbs into stable emulsion
The Science
Primary Reaction
Lecithin-mediated emulsification