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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Creating a stable emulsion of garlic and oil for use in sauces.
Origin: Italian (18th century) — Liguria
See full technique reference →Using a combination of garlic and egg yolks to stabilize the emulsion, with a pH range of 3.5-4.5.
Used in Italian cuisine to create a variety of sauces and dips.
Bagna càuda (Piedmont): Base for warm dipping sauce
Toum (Lebanon): Garlic sauce variation
Skordalia (Greece): Thickened garlic dip
Primary Reaction
Emulsification
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Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.