Description
Emulsification of garlic oil and water to create a stable garlic emulsion.
Technical
The technique involves slowly adding garlic oil to water while whisking, creating a stable emulsion through the formation of a complex network of lipids and water. The key variables are temperature, pH, and the ratio of oil to water.
Culinary Significance
This technique is unique to Italian cuisine and is used to make a variety of garlic sauces, including garlic and lemon sauce.
Science
Primary Reaction
emulsification
Parameters
Temperature
30°C optimal
20°C to 40°C range
Room temperature to warm water
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk