How to Apulian Olive Oil Emulsification

What You Need to Know

This technique involves slowly pouring olive oil into a mixture of water and vinegar while whisking, creating a stable emulsion through the formation of a complex network of lipids and surfactants. The key variables are temperature, pH, and whisking speed.

This technique is unique to Apulian cuisine and is used to create a variety of vinaigrettes, such as those used as a dressing for salads and as a topping for grilled meats.

Key Parameters

Steps

1. 1.

   Burrata emulsion (Puglia, Italy): Creates a luxurious sauce for fresh cheeses

2. 2.

   Lambrusco glaze (Emilia-Romagna, Italy): Stabilizes wine reduction for meat dishes