Description
Emulsification of garlic oil and cream to create a rich and creamy sauce.
Technical
The technique involves heating the garlic oil and cream to a temperature of 80°C, then slowly cooling it while whisking to create a stable emulsion. The key variables are the temperature, pH, and the ratio of garlic oil to cream.
Culinary Significance
This technique is unique in that it uses a high ratio of garlic oil to cream, resulting in a rich and creamy sauce with a distinct garlic flavor.
Science
Primary Reaction
emulsification
Parameters
Temperature
80°C optimal
70°C to 90°C range
Temperature range for stable emulsion formation
Time
7 minutes
5 minutes – 10 minutes
Equipment
Hand whiskSaucepanThermometer