Description
A traditional emulsion sauce from Apulia, made with garlic and olive oil.
Technical
The emulsion is created by slowly adding olive oil to a mixture of garlic paste and lemon juice, while whisking constantly.
Culinary Significance
This emulsion is unique in that it uses garlic as the primary flavor component, creating a pungent and aromatic sauce.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
22°C optimal
20°C to 25°C range
Room temperature is ideal for emulsion formation
Time
10 minutes
5 minutes – 15 minutes
Equipment
WhiskBlenderMeasuring cups and spoons