What natural component emulsifies to form the creamy sauce in Bacalao al Pil Pil?
Answer
The natural gelatin from the cod
Bacalao al Pil Pil, a celebrated dish from the Basque Country featuring salted cod, relies on careful technique for its signature sauce. The creamy, emulsified texture is achieved not by adding thickeners, but through the natural gelatin released by the cod as it is gently cooked in olive oil and garlic. The chef must carefully agitate or swirl the ingredients so that this natural gelatin binds with the olive oil, creating the characteristic, velvety sauce known as pil pil, showcasing a focus on extracting richness from the primary ingredient.
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