Description
Emulsification of olive oil, herbs, and garlic to create a stable and flavorful sauce.
Technical
This technique involves blending olive oil, herbs, and garlic with a small amount of lemon juice and egg yolks, creating a stable emulsion through the formation of a lipid-protein complex. The key variables are temperature, blending speed, and ingredient ratio.
Culinary Significance
This technique is unique in that it uses a combination of acidic and oily ingredients to create a stable emulsion.
Science
Primary Reaction
Emulsification
Parameters
Temperature
20°C optimal
10°C to 30°C range
Room temperature is ideal for emulsification
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk