How to Campanian Vinaigrette

PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES

A traditional vinaigrette sauce from Campania, made with olive oil, lemon, and garlic.

Origin: Campanian (16th century) — Campania, Italy

See full technique reference →

What You Need to Know

Whipping olive oil with lemon juice and garlic to create a stable emulsion, with a temperature range

Campanian vinaigrette is a classic condiment in Campanian cuisine, often served with seafood or as a dip for vegetables.

The Science

Primary Reaction

emulsification

Key Variables

Temperature (15-21°C)Whipping time (10-20 minutes)Ratio of olive oil to lemon juicepH level (affected by lemon juice acidity)Presence of stabilizers (e.g. lecithin, mustard)

Common Mistakes

Separation of oil and water phases

Cause: Insufficient whipping or incorrect temperature

Fix: Re-whip the mixture or adjust the temperature

Full technique page Ask The Geist

Foodgeist is developed, created, and maintained by one food geek. It gets lonely. It gets expensive. Say hi →