How to Tuscan Chimichurri Emulsification

What You Need to Know

The technique involves combining olive oil, parsley, and garlic in a specific ratio, then blending until a stable emulsion forms. The key variables are the ratio of oil to parsley and the amount of garlic.

This technique is unique in that it uses parsley and garlic to create a flavorful and herby sauce, commonly used in Italian dishes such as grilled meats and vegetables.

Steps

1. 1.

   Bistecca alla Fiorentina (Florence): Primary sauce accompaniment for the grilled T-bone steak

2. 2.

   Grigliata Mista (Central Italy): Condiment for mixed grilled vegetables and meats

3. 3.

   Panino con Lampredotto (Florence): Flavor enhancer for traditional tripe sandwich

The Science

Primary Reaction

emulsification

Common Mistakes