Description
Emulsification of olive oil and garlic to create a creamy and aromatic sauce.
Technical
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.
Culinary Significance
This technique is unique in that it uses a high ratio of garlic to olive oil, resulting in a pungent and aromatic sauce.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
30°C optimal
20°C to 40°C range
Avoid overheating to prevent oil degradation
Time
15 minutes
5 minutes – 30 minutes
Equipment
Blender or food processorCheesecloth or fine-mesh strainer