What You Need to Know
Using a combination of egg yolks and vinegar to stabilize an emulsion of chili oil and water, ideal for creating creamy and smooth sauces and dressings. The chili oil is first mixed with the egg yolks and vinegar, then slowly added to the water while blending.
This emulsion is a key component of traditional Calabrian dishes, such as the sauce served with 'nduja sausage.
Steps
- 1.
Fileja Calabresi (Calabria): Primary pasta coating sauce
- 2.
Peperonata (Southern Italy): Flavor enhancer for stewed peppers
- 3.
Scabeche (Spanish-Calabrian fusion): Pickling liquid base for seafood
The Science
Primary Reaction
emulsification