What You Need to Know
Blending olive oil, egg yolks, and seasonings to create a smooth emulsion, using the natural emulsifiers in egg yolks.
Apulian chefs use this technique to create a mayonnaise sauce for vegetables and meat.
Key Parameters
Temperature
15°C
10°C - 20°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
Blender or food processorWhiskMeasuring cups and spoons
Steps
- 1.
Burrata salad dressing (Puglia, Italy): Base for creamy dressing with fresh herbs
- 2.
Grilled octopus glaze (Greek islands): Adds richness to seafood dishes
- 3.
Artichoke dip (Provence, France): Binder for vegetable-based spreads
The Science
Primary Reaction
Emulsification