Description
Emulsification of olive oil and garlic to create a creamy and aromatic sauce.
Technical
This technique involves slowly pouring olive oil into a mixture of garlic and egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins.
Culinary Significance
This technique is unique in that it uses a high ratio of garlic to olive oil, resulting in a pungent and aromatic sauce.
Science
Primary Reaction
Lipid oxidation
Parameters
Temperature
20°C optimal
10°C to 30°C range
Cool temperatures help prevent bitter flavor
Time
10-15 minutes
5 minutes – 30 minutes
Equipment
whiskbowlmeasuring cupsspoon