Parmigiano Emulsion
Dive into a rich and velvety Parmigiano emulsion that elevates any dish to gourmet status! Whisk together aged Parmigiano Reggiano, a splash of fresh lemon juice, and a drizzle of olive oil to create this luscious sauce that adds a burst of flavor to pasta, grilled veggies, or even as a dipping delight. Get ready to impress your taste buds and your dinner guests!
Prep
15
min
Cook
3
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🫙Pantry Staples(1)
- olive oil
📦Other(2)
- parmigiano-reggiano, cut into pieces
- xanthana
👨🍳 Instructions
- 1
Cut your parmigiano-reggiano into pieces.
- 2
Heat your water and olive oil, add everything to the thermomix and blend it on half speed, 60 degrees for three minutes.
- 3
Add your xanthana and blend it on full speed.
- 4
Transfer everything to your piping bag and you are ready for service.
💡 Pro Tips
- ✓Heat your water and oil mixture to exactly 60°C (140°F) before adding cheese to prevent protein coagulation while ensuring proper fat emulsification through temperature-controlled molecular bonding.timing60°C
- ✓Use aged Parmigiano-Reggiano (24+ months) with lower moisture content (32-35%) as younger cheeses contain excess whey proteins that break emulsions.ingredient32-35% moisture
- ✓Add xanthan gum at 0.1-0.3% of total liquid weight and blend at maximum speed to create proper hydrocolloid networks that stabilize the fat-in-water emulsion.technique0.1-0.3% ratio
- ✓Maintain half-speed blending for exactly 3 minutes to achieve optimal particle size (2-5 microns) without over-shearing the cheese proteins.timing3 minutes
- ✓Use a 2:1 ratio of water to olive oil as the base liquid to create a stable continuous phase that prevents separation during service.technique2:1 ratio
Share this recipe
Prep
15
min
Cook
3
min
Serves
4
people
Level
intermediate
Share this recipe
Parmigiano Emulsion
Dive into a rich and velvety Parmigiano emulsion that elevates any dish to gourmet status! Whisk together aged Parmigiano Reggiano, a splash of fresh lemon juice, and a drizzle of olive oil to create this luscious sauce that adds a burst of flavor to pasta, grilled veggies, or even as a dipping delight. Get ready to impress your taste buds and your dinner guests!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🫙Pantry Staples(1)
- olive oil
📦Other(2)
- parmigiano-reggiano, cut into pieces
- xanthana
👨🍳 Instructions
- 1
Cut your parmigiano-reggiano into pieces.
- 2
Heat your water and olive oil, add everything to the thermomix and blend it on half speed, 60 degrees for three minutes.
- 3
Add your xanthana and blend it on full speed.
- 4
Transfer everything to your piping bag and you are ready for service.
💡 Pro Tips
- ✓Heat your water and oil mixture to exactly 60°C (140°F) before adding cheese to prevent protein coagulation while ensuring proper fat emulsification through temperature-controlled molecular bonding.timing60°C
- ✓Use aged Parmigiano-Reggiano (24+ months) with lower moisture content (32-35%) as younger cheeses contain excess whey proteins that break emulsions.ingredient32-35% moisture
- ✓Add xanthan gum at 0.1-0.3% of total liquid weight and blend at maximum speed to create proper hydrocolloid networks that stabilize the fat-in-water emulsion.technique0.1-0.3% ratio
- ✓Maintain half-speed blending for exactly 3 minutes to achieve optimal particle size (2-5 microns) without over-shearing the cheese proteins.timing3 minutes
- ✓Use a 2:1 ratio of water to olive oil as the base liquid to create a stable continuous phase that prevents separation during service.technique2:1 ratio