What You Need to Know
The blender's rotor-stator mechanism achieves hydrodynamic cavitation, reducing oil droplet size below 10μm while denaturing egg proteins (ovalbumin, ovotransferrin) that stabilize the interface.
Enables foolproof emulsion formation with minimal skill, though texture differs from traditional whisked versions.
Key Parameters
Temperature
15°C
10°C - 25°C
Time
1 minute
30 seconds - 2 minutes
Equipment
high-speed blender (300+ watts)tamper for thick emulsions
Steps
- 1.
30-second aioli (modernist cuisine): enables last-minute preparation
The Science
Primary Reaction
mechanical emulsification