Description
Acid-and-oil mediated extraction of phenolic compounds from fresh herbs.
Technical
Acetic acid disrupts plant cell membranes, releasing flavor compounds (like apiol from parsley and carvacrol from oregano) into the oil phase where terpenes become soluble.
Culinary Significance
Creates a vibrant, balanced herb sauce where no single flavor dominates, used as both marinade and condiment.
Science
Primary Reaction
Solvent-mediated extraction of phenolic compounds
Parameters
Temperature
18°C optimal
4°C to 25°C range
Time
2 hours
30 minutes – 12 hours
Equipment
Non-reactive vessel (glass/stainless steel)Fine-mesh strainer (optional)Herb chopper