Description
A vibrant, oil‑in‑water emulsion of lemon, garlic, herbs, and spices used as a sauce or marinade.
Technical
The acidity of lemon juice lowers the pH, allowing the polar head groups of olive oil to disperse into the aqueous phase and form a stable emulsion. Allicin is generated when crushed garlic is allowed to rest, and capsaicin from chili flakes contributes to both flavor and tenderizing activity. Salt from preserved lemons or olives increases ionic strength, further stabilizing the emulsion and extending shelf life.
Science
Primary Reaction
Emulsion formation via acid‑induced emulsification and allicin generation from garlic
Sensory Profile
Aroma ()
herbaceousgarlickyzestyspicysavorycitrusyearthypungentbrightfresh