Description
Controlled rest period allows emulsion stabilization and flavor compound diffusion.
Technical
Lipid oxidation and phenolic migration occur while emulsion droplets coalesce slowly. Acetic acid from vinegar penetrates oil phase.
Culinary Significance
Develops deeper, rounded flavors and more stable texture for spoon-coating consistency.
Science
Primary Reaction
Emulsification
Parameters
Temperature
12°C optimal
4°C to 18°C range
Time
24 hours
4 hours – 72 hours
Equipment
Glass (not reactive) containerCheesecloth for herb sachetspH strips