Description
Emulsification of garlic and olive oil to create a stable sauce.
Technical
The technique involves slowly pouring olive oil into a mixture of garlic and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of oil to garlic.
Culinary Significance
This technique is unique to Apulian cuisine, where it is used to create a variety of sauces and condiments, such as salsa alla apula.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderCheeseclothCutting board