What You Need to Know
The technique involves slowly pouring olive oil into garlic while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to garlic. The optimal temperature for this process is between 15°C to 20°C.
This technique is unique in that it allows for the creation of a rich and aromatic sauce with a deep and savory flavor, making it a staple in Italian cuisine.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Forms the base for this warm dipping sauce
- 2.
Toum (Lebanon): Similar emulsification method creates this garlic sauce
- 3.
Allioli (Catalonia, Spain): Regional variation using mortar and pestle technique
The Science
Primary Reaction
emulsification