3 delicious emulsion recipes from around the world
A classic Provençal purée made from salt cod, olive oil, and garlic, creating a rich and creamy emulsion. Traditionally served as a spread on crusty bread or baked until golden and bubbly.
A classic Basque dish featuring salt cod gently cooked in olive oil, which then emulsifies with the released cod gelatin to create a rich, creamy, and flavorful sauce. The 'pil pil' sound refers to the gentle bubbling of the oil during the emulsification process.
Toum is an intensely flavorful and creamy Lebanese garlic sauce, achieved through a slow emulsification process. It's a staple accompaniment, particularly beloved with grilled meats and chicken.
