What You Need to Know
The technique involves combining olive oil, lemon juice, and verbena extract in a specific ratio, then whisking until a stable emulsion forms. The key variables are temperature, pH, and whisking speed.
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments for fish and meat dishes.
Steps
- 1.
Trofie al Pesto con Salsa Verbena (Genoa, Italy): Provides aromatic counterpoint to traditional pesto
- 2.
Poisson Cru à la Verbena (Tahiti): Replaces lime in traditional Polynesian ceviche
- 3.
Lebanese Fattoush Verbena (Beirut, Lebanon): Modern twist on sumac dressing
The Science
Primary Reaction
emulsification