What You Need to Know
The technique involves slowly pouring avocado oil into water while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
This technique is unique in Italian cuisine, as it is used to create a variety of sauces, such as avocado oil vinaigrettes, which are essential components of many Italian dishes.
Key Parameters
Equipment
immersion blenderhigh-speed mixermicro-emulsification chamber
Steps
- 1.
Salsa di Avocado (Liguria, Italy): Base for pasta sauces
- 2.
Guasacaca (Venezuela): Essential for the emulsion's creaminess
- 3.
Avocado Aioli (California cuisine): Replaces traditional egg emulsion
The Science
Primary Reaction
Lipid oxidation