What You Need to Know
Calabrian emulsion involves slowly pouring olive oil into egg yolks while whisking, creating a stable emulsion through the formation of lipoproteins. The key variables are oil temperature, whisking speed, and egg yolk temperature.
This technique is unique in its use of olive oil and egg yolks to create a rich, creamy sauce.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Base for the warm dipping sauce
- 2.
Toum (Lebanon): Emulsification principle adapted for garlic sauce
- 3.
Allioli (Catalonia, Spain): Regional variation using same emulsification method
The Science
Primary Reaction
emulsification