What You Need to Know
The emulsion is created when lecithin and egg proteins adsorb to oil droplets, reducing interfacial tension and preventing coalescence. Continuous shear incorporates the oil into the aqueous phase, while a mildly acidic pH (4.5–5.0) further stabilizes the mixture by maintaining protein solubility.
A classic Italian technique for creating creamy sauces and dips.
Steps
- 1.
Aïoli (Provence, France): Garlic-infused emulsion forms the base
- 2.
Tartar sauce (England): Provides creamy base for pickles and capers
- 3.
Rémoulade (Denmark): Acts as binding agent for herbs and spices
The Science
Primary Reaction
Formation of a stable oil‑in‑water emulsion via interfacial adsorption of egg yolk phospholipids and proteins onto oil droplets.