Description
Creating a stable emulsion with olive oil and egg yolks.
Technical
Blending olive oil, egg yolks, and seasonings to create a smooth emulsion, using the natural emulsifiers in egg yolks.
Culinary Significance
Apulian chefs use this technique to create a mayonnaise sauce for vegetables and meat.
Science
Primary Reaction
Emulsification
Parameters
Temperature
15°C optimal
10°C to 20°C range
Room temperature is ideal for emulsification.
Time
7 minutes
5 minutes – 10 minutes
Equipment
Blender or food processorWhiskMeasuring cups and spoons