What You Need to Know
Whisking butter and flour with milk to create a stable emulsion. The starches in the flour help to stabilize the mixture.
Lombardy crema emulsion is a key component of traditional Lombardian dishes, such as risotto alla milanese.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
20 minutes
10 minutes - 30 minutes
Equipment
Medium saucepanWhiskMeasuring cups and spoons
Steps
- 1.
Risotto alla Milanese (Milan, Italy): Forms the creamy base for saffron-infused risotto
- 2.
Ossobuco alla Milanese (Lombardy, Italy): Creates the velvety sauce for braised veal shanks
- 3.
Polenta Taragna (Bergamo, Italy): Emulsifies buckwheat polenta with cheese and butter
The Science
Primary Reaction
emulsification