Garlic Aioli
EMULSIFICATION: INGREDIENTS: (1 BOWL)
METHOD:
- DEFINITION OF EMULSIFICATION: Emulsification is the process of making an emulsion. An emulsion is a mixture of two or more liquids that are normally immiscible (non-mixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Other examples of foods that use emulsification are:
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EQUIPMENT:
The two ingredients in this recipe that would normally be immiscible are oil and water, but due to an emulsifier (the egg); they are permanently mixed because of its presence. Emulsifiers stabilize emulsions. emulsifying agents are made of two components: a hydrophobic tail, and a hydrophyllic head. The colloidal system this recipe creates is the liquid in a liquid system. The physical reactions that occur affect the taste, viscosity, texture, and colour. Each ingredient adds to the changes and develops as it blends together. |
Tips & Evaluation
If the chemical reaction does not occur the recipe would not be completed- and therefore will not be successful. The oil and water would not mix otherwise and a mayonnaise mixture would not be possible.
Be sure to blend it thoroughly to create a smooth texture, clumpy sauces are not appetizing. Do not add oil all at once, the mixture will clump and won't blend properly, also be sure to stir in the water, mustard and lemon juice; and not to blend it.
Be sure to blend it thoroughly to create a smooth texture, clumpy sauces are not appetizing. Do not add oil all at once, the mixture will clump and won't blend properly, also be sure to stir in the water, mustard and lemon juice; and not to blend it.