How to Olive Oil Emulsification with Garlic

What You Need to Know

This technique involves slowly pouring olive oil into a mixture of garlic and egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.

This technique is unique in that it uses a high ratio of garlic to olive oil, resulting in a pungent and aromatic sauce.

Key Parameters

Steps

1. 1.

   Aioli Provençal (Provence, France): Forms the emulsion base for the classic garlic mayonnaise

2. 2.

   Skordalia (Greece): Creates the creamy texture in this potato-garlic dip

3. 3.

   Toum (Lebanon): Essential for achieving the ultra-white garlic sauce consistency

The Science

Primary Reaction

Lipid oxidation

Common Mistakes