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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Using garlic and lemon juice to emulsify olive oil.
Origin: Italian Renaissance chefs (16th century) — Italy
See full technique reference →Using the sulfur compounds in garlic to emulsify olive oil, creating a stable and smooth mixture.
Used as a condiment and ingredient in various Italian dishes.
Bagna Càuda (Piedmont): Forms the garlicky base for this warm dip
Pasta Aglio e Olio (Naples): Creates the emulsified sauce coating
Catalan Allioli (Spain): Variation using mortar-pounded garlic
Primary Reaction
Emulsification
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