What You Need to Know
This simple emulsion is created by slowly pouring olive oil into a mixture of water and vinegar while whisking. The acidity helps stabilize the emulsion.
Basic component of many Italian dressings and sauces.
Key Parameters
Temperature
20°C
10°C - 30°C
Time
1 minute
30 seconds - 2 minutes
Equipment
BlenderImmersion blenderWhisk
Steps
- 1.
Salsa Verde (Italy): Base for the herb-infused sauce
- 2.
Tzatziki (Greece): Helps incorporate oil into yogurt
- 3.
Mojo Verde (Canary Islands): Creates the characteristic emulsion with cilantro
The Science
Primary Reaction
emulsification