@gronda.com: Find the full recipe on Gronda! 👨‍🍳 Welcome to Gronda’s Science Class! This time, we’re breaking down the science behind pil pil, the iconic Basque sauce. Fish heads and bones are rich in collagen, which transforms into gelatin when heated. During blending, that gelatin helps stabilize tiny oil droplets, creating a rich, silky emulsion. Discover how to turn fish heads into an incredibly creamy sauce using nothing but the right technique with Chef Javier Sanchez’s recipe.

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Thursday 05 November 2026 18:31:33 GMT