What You Need to Know
Using a combination of heat, acid, and mechanical energy to emulsify olive oil and chili peppers, creating a stable and spicy sauce. This process involves the formation of a fat-water interface, which is stabilized by the chili peppers.
Calabrian emulsification is a traditional technique used in Italian cuisine to create spicy sauces, such as 'nduja and salsa rossa.
Steps
- 1.
'Nduja (Calabria, Italy): Primary emulsification method
- 2.
Salsa Rossa (Southern Italy): Stabilizing the spicy oil emulsion
- 3.
Bagna Cauda (Piedmont, Italy): Emulsifying anchovy oil with chili heat
The Science
Primary Reaction
Emulsification of olive oil and water