What You Need to Know
Mixing olive oil with water and an emulsifier, such as egg yolk or mustard, to create a stable emulsion through emulsification. This process involves the formation of a stable mixture of two or more liquids that would not normally mix.
Olive oil emulsification is unique in that it involves the use of a specific type of oil and an emulsifier to create a stable mixture, making it ideal for salad dressings and sauces.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
1 minute
30 seconds - 2 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Aioli Provençal (France): Creates the signature garlicky emulsion
- 2.
Tzatziki (Greece): Emulsifies olive oil into yogurt base
- 3.
Salsa Verde (Italy): Binds herb oils into stable sauce
The Science
Primary Reaction
Lecithin-mediated emulsification