![]() Often, an emulsion is the unification of oil and water-based substances. What’s an emulsion and how does it work?Īn emulsion is where you force two ingredients to combine that normally don’t. It’s especially tasty drizzled over roasted broccoli or as a marinade for roasted lamb ribs. It’s acidic enough to compliment chopped kale and delicate enough to finish fresh seafood (thank you lemon, I worship you). What I love about this particular sauce is the balance of acidity, heat, and richness. If you find that your liquid sits below the blades of your regular blender, you may want to finely mince or paste the garlic instead ( watch how in this garlic knife skills tutorial) and then whisk. Just a quick note on blending, I use a bullet style blender for small quantity sauces, like this one. Otherwise, the garlic has a knack for avoiding the blender blades, and then you end up with a slightly less creamy sauce (and we can’t have that). Regardless of the exact number of garlic cloves you use, I’ve found that the absolute best way to prepare it is in the blender after you’ve really mashed or chopped the garlic. Since I’ve been making this sauce for a decade, I often just make it to taste. ![]() It’s just garlic, olive oil, lemon juice, salt and red pepper flakes whipped into submission. ![]() That’s the simple science of an emulsion. When people see and taste this pale yellow sauce, they often assume it contains dairy or that it’s complicated to make. ![]() This creamy sauce is such a workhorse in my kitchen, I thought it deserved to be moved to the front of the blog with a new video. You’ll love it on green beans, roasted asparagus, roasted radishes, and cauliflower.Everybody needs a universal sauce for drizzling over roasted vegetables, tossing with finely chopped kale, or marinating meat.
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