How to Garlic Cream Emulsification

What You Need to Know

The technique involves heating the garlic oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of garlic oil to cream.

This technique is unique in that it uses a high ratio of garlic oil to cream, resulting in a rich and creamy sauce with a distinct garlic flavor.

Key Parameters

Steps

1. 1.

   Bagna càuda (Piedmont, Italy): Forms the creamy base for this warm dipping sauce

2. 2.

   Toum (Lebanon): Creates the emulsion for this garlic sauce

3. 3.

   Aïoli (Provence, France): Emulsifies garlic into the mayonnaise base

The Science

Primary Reaction

emulsification

Common Mistakes