What You Need to Know
Combining olive oil and garlic through a process of emulsification, which involves the formation of a stable mixture of two or more liquids that don't normally mix. The emulsification of fat molecules from the olive oil is crucial in this process.
Unique to Emilian cuisine, this technique is essential for creating a variety of sauces and condiments with a rich and creamy fat emulsification.
Steps
- 1.
Bagna Càuda (Piedmont): Forms the garlicky oil base
- 2.
Toum (Lebanon): Creates the creamy garlic emulsion
- 3.
Allioli (Catalonia): Essential for traditional texture
The Science
Primary Reaction
emulsification