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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A Roman cheese‑based emulsion of herbs, oil, vinegar, and garlic.
Origin: Roman (Ancient Roman) — Italy
See full technique reference →The casein micelles in the cheese act as emulsifiers, trapping oil droplets within a protein matrix. Acidification by vinegar lowers the pH to ~4.5–4.8, promoting casein aggregation and stabilizing the emulsion. Adequate shear at ambient temperatures disperses the oil without denaturing the protein, while excessive stirring can break the protein network.
Primary Reaction
Emulsification of oil droplets by casein micelles under acidic conditions
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