What You Need to Know
The technique involves slowly adding garlic oil to water while whisking, creating a stable emulsion through the formation of a complex network of lipids and water. The key variables are temperature, pH, and the ratio of oil to water.
This technique is unique to Italian cuisine and is used to make a variety of garlic sauces, including garlic and lemon sauce.
Key Parameters
Temperature
30°C
20°C - 40°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Aglio e Olio (Italy): Forms the flavor base of the dish
- 2.
Toum (Lebanon): Creates the stable garlic sauce emulsion
- 3.
Skordalia (Greece): Emulsifies garlic with potato or bread
The Science
Primary Reaction
emulsification