Featured Recipe
Garlic Citrus Emulsion
By Kate
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A creamy, garlicky emulsion made by whisking egg whites and citrus juice into oil and water, resembling a mayonnaise. Bright with fresh lemon-like acidity and savory garlic punch, but swapped traditional lemon for yuzu and canola oil for avocado oil to offer a subtle fruity undertone. Double the garlic for bolder flavor and swapped egg whites for aquafaba for a vegan twist. Texture thickens quickly once oil drizzled steadily. Chill to thicken further and store refrigerated up to a week.
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Prep:
12 min
Cook:
0 min
Total:
12 min
Serves:
About 500 ml (2 cups)
sauce
vegan
citrus
garlic
emulsion
Introduction
Garlic emulsions, a cousin to mayonnaise, rely on rapid, controlled blending to marry oil and aqueous elements. The secret: steady, thin oil stream while an egg white or aquafaba rises and traps the oil in a network of proteins. No rush—too fast, and oil pools; too slow, and emulsion barely forms. The aroma of smashed garlic hits immediately—sharp, fresh, pungent. Switching to yuzu juice sharpens acidity while offering an exotic twist, brighter than lemon or lime alone. Avocado oil’s smooth, buttery notes balance garlic’s bite, unlike neutral canola. Aquafaba replaces egg whites here—vegan-friendly, though protein content differs, so watch texture carefully. The buzz in the bowl as blender spins, the creamy waves that follow—signals you nailed it. Too thin? More oil or less water. Too thick? Add tiny splash water, pulse. A generous sprinkle of salt wakes everything up, finishing with clarity and punch. Keep cool to maintain emulsion but let linger a moment at room temp for silkiness.
Ingredients
About the ingredients
Garlic’s raw aroma is distinct, so fresh cloves are crucial—avoid sprouted or dry bulbs. Crushing garlic helps release oils before immersion. Aquafaba replaces egg whites to cater to dairy-free or vegan diets; it lacks the exact protein structure but can hold oil well with persistent blending. Yuzu juice is a superb swap for traditional lemon juice—offers floral top notes plus acidity; fresh lemon or lime can work if unavailable but expect less complex layers. Avocado oil instead of canola adds depth and richness but keep it light to avoid overpowering garlic’s clarity. Water must be cold to slow separation and aid viscosity. Adjust salt carefully; garlic can mute salt perception.
Method
Technique Tips
Use a tall container to minimize splatter and maximize air incorporation. Start blending garlic and aquafaba first to break down fibers and introduce air—look for persistent froth. Drizzle oil slowly, not like pouring soda; thin steady streams force protein networks to wrap oil droplets, creating stable emulsion. Signs of success: mixture thickens, changes from translucent to creamy white. If oil pools or floats, pause, blend slowly without adding liquid until recombined. Water addition tempers thickness, ensuring sauce won’t be heavy or greasy—add slowly, alternating with oil. Taste mid-process for salt and acid balance. Chill soon after blending; refrigeration thickens texture and locks flavor. If broken, persistence in blending at low speed often rescues, but don’t panic—technique and pace are everything here. Keep blade submerged; aeration affects outcome.
Chef's Notes
- 💡 Start with fresh garlic. Texture matters, avoid dried, sprouted cloves. Crush, release oils first. Garlic aroma fills space—crucial. Blend well for frothy puree.
- 💡 Use cold water. Helps with viscosity. Prevents separation. Incorporate slowly. Add oil in thin steady streams. Don't rush—too fast, won't emulsify right.
- 💡 Aquafaba is a great substitute for egg whites. Works for vegan needs. It has less protein, so blend longer. Watch the texture closely.
- 💡 Want a thinner emulsion? Increase oil. Add gradually. Too thick? Tiny splash of cold water helps. Pulse. Adjust salt too—flavor balance is vital.
- 💡 If it breaks, don't panic. Stop adding liquid, blend slowly until it comes back. Cold ingredients? They slow down emulsification. Room temp helps fix issues.
