Description
Emulsification of garlic and olive oil to create a stable sauce.
Technical
This technique involves slowly adding oil to garlic while grinding, creating a stable emulsion through the formation of a lipid-herb complex. The key variables are temperature, pH, and grinding speed.
Culinary Significance
This technique is unique in that it uses a combination of garlic and olive oil to create a flavorful and aromatic sauce, commonly used in Lombardy dishes such as osso buco.
Science
Primary Reaction
Emulsification of oil in water
Parameters
Temperature
22°C optimal
20°C to 25°C range
Room temperature is ideal for emulsification
Time
7 minutes
5 minutes – 10 minutes
Equipment
BlenderFood processorImmersion blender