Sauce Technique: Emulsifying Olive Oil and Citrus Without Mustard

Notes

The science behind this technique lies in the lecithin found in egg yolks and the natural pectin in citrus juice, which act as emulsifiers. However, in this recipe, we're relying solely on the citrus. To prevent breaking the emulsion, ensure you add the oil very slowly at first. If the sauce does break, you can start over with a small amount of the citrus juice and slowly whisk in the broken sauce. This technique is best performed with room temperature ingredients to avoid shocking the emulsion. Store your sauce in an airtight container in the refrigerator for up to 5 days. Always bring it back to room temperature and whisk before serving to restore its silky texture.

Steps

1. 1 Juice one lemon or orange to yield about 1/4 cup of fresh citrus juice.
2. 2 Pour the citrus juice into a medium mixing bowl.
3. 3 Whisk the juice vigorously to introduce air and start breaking down the natural pectin.
4. 4 Slowly drizzle in 1/2 cup of olive oil while whisking constantly in a circular motion.
5. 5 Ensure the oil is added drop by drop at first to stabilize the emulsion.
6. 6 Once the sauce starts to thicken, you can add the oil in a thin, steady stream.
7. 7 Taste and adjust seasoning with salt and pepper to your preference.
8. 8 For extra flavor, whisk in a minced garlic clove or a pinch of herbs like parsley or basil.
9. 9 Check the consistency; if too thick, whisk in a teaspoon of water or additional citrus juice.
10. 10 Transfer the sauce to a serving container.
11. 11 Cover and refrigerate until ready to use.
12. 12 Before serving, give the sauce a good whisk to recombine any separated elements.