What You Need to Know
This technique involves slowly whisking olive oil and herbs together, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, whisking speed, and oil addition rate.
This technique is unique in that it uses a high ratio of olive oil to herbs, resulting in a light and refreshing sauce with a d
Steps
- 1.
Bagna Cauda (Piedmont): Emulsifies anchovy and garlic into olive oil base
- 2.
Salmoriglio (Sicily): Creates stable emulsion for grilled fish marinade
- 3.
Mojo Verde (Canary Islands): Emulsifies cilantro and garlic into oil-based sauce
The Science
Primary Reaction
Lecithin-mediated emulsification