What You Need to Know
Using a combination of egg yolks and mustard to stabilize an emulsion of olive oil and water, ideal for creating creamy and tangy sauces. This process involves slowly adding the olive oil to the egg yolks and mustard while blending, then adding the water to maintain the emulsion.
Apulian olive oil emulsion is a key component in traditional Apulian dishes, such as orecchiette and cime di rapa.
Key Parameters
Equipment
whiskmixing bowlgraduated containerimmersion blender
Steps
- 1.
Burrata topping (Apulia): Creates velvety coating for fresh cheese
- 2.
Fava bean puree (Sicily): Adds richness to legume base
- 3.
Grilled octopus dressing (Dalmatian Coast): Balances seafood smokiness
The Science
Primary Reaction
emulsification