What You Need to Know
Combining olive oil with water and lemon juice to create a stable emulsion, ideal for dressings and marinades. This process involves slowly whisking the olive oil into the acidified water, creating a smooth and creamy texture.
Olive oil emulsion is a traditional Italian technique used to add flavor and moisture to dishes like salads and grilled meats.
Steps
- 1.
Bagna càuda (Piedmont, Italy): Base for the warm dipping sauce
- 2.
Toum (Lebanon): Forms the garlicky emulsion base
- 3.
Allioli (Catalonia, Spain): Creates the garlic-oil emulsion
The Science
Primary Reaction
emulsification