What You Need to Know
The process involves slowly adding olive oil to a mixture of egg yolks and lemon juice, while whisking constantly, to create a stable emulsion. The optimal temperature for this process is around 80°F (27°C).
Sicilian emulsification is unique in that it involves a specific type of olive oil, and a precise whisking technique, to achieve a smooth and creamy emulsion.
Steps
- 1.
Salsa alla Siciliana (Palermo, Sicily): Forms base for traditional seafood sauces
- 2.
Pasta con le Sarde (Western Sicily): Creates emulsion for sardine sauce
- 3.
Caponata Emulsion (Catania, Sicily): Binds eggplant and tomato components
The Science
Primary Reaction
emulsification