What You Need to Know
The technique involves combining olive oil, lemon zest, and garlic in a specific ratio, then blending until a stable emulsion forms. The key variables are temperature, pH, and blending speed.
This technique is unique to Italian cuisine, where it is used to create a variety of sauces and condiments for meat and vegetable dishes.
Key Parameters
Equipment
microplane zestermortar and pestlewhiskmixing bowl
Steps
- 1.
Osso Buco alla Milanese (Italy): Bright counterpoint to rich braised veal
- 2.
Grilled Fish with Gremolata (Mediterranean): Fresh aromatic topping
- 3.
Spring Vegetable Salad (California cuisine): Emulsified dressing base
The Science
Primary Reaction
emulsification