What You Need to Know
The technique involves slowly adding lemon 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 lemon vinaigrettes, including lemon and olive oil vinaigrette.
Key Parameters
Temperature
20°C
0°C - 40°C
Time
1-2 minutes
30 seconds - 5 minutes
Equipment
WhiskBowlMeasuring cupsSqueeze bottleCutting board
Steps
- 1.
Insalata di Rinforzo (Naples): Emulsifies the preserved vegetable dressing
- 2.
Avgolemono (Greece): Creates the soup's characteristic creamy texture
- 3.
Lemon Tahini Sauce (Lebanon): Balances the sesame paste's thickness
The Science
Primary Reaction
Emulsification of lemon juice and oil