What You Need to Know
The technique involves slowly pouring avocado oil into egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, whisking speed, and oil addition rate. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it uses avocado oil to create a rich and creamy avocado sauce, commonly used in Italian cuisine.
Key Parameters
Temperature
15°C
10°C - 20°C
Time
7 minutes
5 minutes - 10 minutes
Equipment
Steps
- 1.
Salsa Verde Avocado (Mexico): Base for modern green sauces
- 2.
Avocado Hollandaise (France): Healthier alternative to classic emulsion
- 3.
Tartare di Tonno con Crema di Avocado (Sicily): Binding agent for raw fish preparations
The Science
Primary Reaction
emulsification