What You Need to Know
Using a combination of garlic and lemon juice to stabilize an emulsion of basil oil and water, ideal for creating creamy and smooth sauces and dressings. The basil oil is first mixed with the garlic and lemon juice, then slowly added to the water while blending.
This emulsion is a key component of traditional Ligurian dishes, such as the sauce served with trofie pasta.
Steps
- 1.
Pesto Genovese (Genoa, Italy): Primary emulsification method
- 2.
Trofie al Pesto (Liguria, Italy): Sauce base
- 3.
Minestrone alla Genovese (Genoa, Italy): Flavor enhancer
The Science
Primary Reaction
emulsification