How to Emilia-Romagna Emulsification

What You Need to Know

Using a combination of egg yolks, oil, and acid to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C).

Emilia-Romagna emulsification is used to create rich and creamy sauces, such as the traditional Emilia-Romagna sauce, ragù alla bolognese.

Key Parameters

Steps

1. 1.

   Bolognese ragù (Bologna, Italy): Creates velvety texture in meat sauce

2. 2.

   Piadina condiments (Romagna, Italy): Emulsifies cured meat fats into spreads

3. 3.