Home Cooking


How to emulsify a dip?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking

How to emulsify a dip?

da bear | Mar 7, 2010 09:48 AM

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
Lemon juice
Olive oil
Pinch salt
Pinch pepper

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!

Want to stay up to date with this post?

Recommended From Chowhound