What You Need to Know
Using a combination of whipping and acidification to create a stable emulsion of butter and water, with a ratio of 1:1. The ideal temperature for this emulsion is between 20°C and 25°C.
Italian butter emulsion is a popular sauce component, used in dishes like pasta sauces and soups.
Steps
- 1.
Pasta al burro (Italy): Forms the creamy base sauce
- 2.
Beurre blanc (France): Emulsified butter sauce variation
- 3.
Risotto alla Milanese (Italy): Enriches and emulsifies the final dish
The Science
Primary Reaction
emulsification