Description
Creating a stable emulsion of garlic and oil for use in sauces.
Technical
Using a combination of garlic and egg yolks to stabilize the emulsion, with a pH range of 3.5-4.5.
Culinary Significance
Used in Italian cuisine to create a variety of sauces and dips.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
pungentcreamytangy
Wine Analogy
Full-bodied Chardonnay with buttery notes
Coffee Analogy
Rich espresso with creamy mouthfeel
Perfume Analogy
Pungent garlic top notes with creamy vanilla base