What You Need to Know
Whipping olive oil with garlic at a temperature range of 60°F to 70°F (15°C to 21°C) to create a stable emulsion. This process involves the formation of a stable emulsion through the manipulation of the fat molecules in the olive oil and the sulfur compounds in the garlic.
Ligurian emulsification is a crucial step in creating traditional Ligurian dishes, such as pesto.
Steps
- 1.
Pesto Genovese (Genoa, Italy): Forms the creamy base that binds basil and pine nuts
- 2.
Aioli Provençal (Provence, France): Creates the emulsion foundation for garlic mayonnaise
- 3.
Toum (Lebanon): Allows creation of the characteristic garlicky foam
The Science
Primary Reaction
Emulsification of olive oil and garlic