Are you knowledgeable about emulsification? If so, I'd love to hear from you! I need your expert advice on solving my garlic dip emulsification problem
I LOVE the garlic dip I sometimes have in the great middle eastern restaurants around the Bay Area, and I'm trying to make it at home. I know what the ingredients are, and have come really close to making something that I think is perfect in balance and taste, but unfortunately I can't get it to emulsify enough so that it doesn’t break down quickly when at room temperature.
Here's what I'm using:
Chopped, fresh garlic
I used to put everything in the food processor, but I read that it makes the ingredients too hot which leads to separation. Now, I grind up the garlic and garlic with the lemon juice into a paste with an immersion blender, then pour the oil in a slow stream. It binds up, turns white, and seems to emulsify really well, ending up with about the viscosity of regular yellow mustard – which is perfect.
However, the problem is that at room temperature, it tends to start breaking down, becoming more fluid and eventually separating and looking not-so-good. The garlic dip I've had in the restaurants can be served as a dip in a bowl on the table without separating.
The trick is I know I have the ingredients right – they're not using eggs or mayo or lecithin – so how can I process this differently so that it emulsifies? I'm looking for a change in the way I make the dip, not in the ingredients.
Note: due to my children's several food allergies, I'm unable to use lecithin, or eggs, or may, which I've already been told could help.
Thanks for your advice!