Description
A traditional vinaigrette sauce from Campania, made with olive oil, lemon, and garlic.
Technical
Whipping olive oil with lemon juice and garlic to create a stable emulsion, with a temperature range
Culinary Significance
Campanian vinaigrette is a classic condiment in Campanian cuisine, often served with seafood or as a dip for vegetables.
Science
Primary Reaction
emulsification
Parameters
Temperature
20°C optimal
10°C to 30°C range
Room temperature is ideal for emulsification
Time
10-15 minutes
5 minutes – 30 minutes
Equipment
Blender or food processorWhiskBowlMeasuring cups and spoons