What You Need to Know
The emulsion is formed by slowly adding extra virgin olive oil to a mixture of garlic and lemon juice, while continuously stirring.
This emulsion is unique in that it uses extra virgin olive oil as the primary flavor component, giving it a rich and fruity flavor.
Steps
- 1.
Pappa al Pomodoro (Tuscany, Italy): Binds the tomato and bread soup while adding richness
- 2.
Grilled Sardines (Portugal): Used as a finishing sauce to complement the fish
- 3.
Fattoush Salad (Lebanon): Acts as the dressing that coats the vegetables and bread
The Science
Primary Reaction
emulsification