Description
Emulsification of olive oil and garlic to create a fragrant sauce.
Technical
The technique involves combining olive oil, garlic, and lemon juice in a specific ratio, then whisking until a stable emulsion forms. The key variables are temperature, pH, and the ratio of oil to garlic. The optimal temperature for this process is between 10°C and 15°C.
Culinary Significance
This technique is unique in that it uses garlic to create a fragrant and savory sauce, commonly used in Italian dishes such as seafood and vegetable sauces.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
22°C optimal
20°C to 25°C range
Room temperature is ideal for emulsification
Time
7 minutes
5 minutes – 10 minutes
Equipment
BlenderFood processorImmersion blender