What You Need to Know
The technique involves slowly adding bergamot oil to egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lecithin and oil droplets. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique to Calabrian cuisine, where it is used to create a variety of sauces and condiments, such as bergamot sauce and salsa verde.
Steps
- 1.
Salmoriglio alla Bergamotto (Calabria, Italy): Forms the base for this traditional fish marinade
- 2.
Bergamot Hollandaise (French-Calabrian fusion): Provides citrus twist to classic emulsion
- 3.
Mostarda di Bergamotto (Northern Italy adaptation): Creates emulsion base for fruit mustard
The Science
Primary Reaction
emulsification