Description
Emulsification of olive oil with water and vinegar.
Technical
This simple emulsion is created by slowly pouring olive oil into a mixture of water and vinegar while whisking. The acidity helps stabilize the emulsion.
Culinary Significance
Basic component of many Italian dressings and sauces.
Science
Primary Reaction
emulsification
Parameters
Temperature
20°C optimal
10°C to 30°C range
Room temperature is ideal for emulsification
Time
1 minute
30 seconds – 2 minutes
Equipment
BlenderImmersion blenderWhisk