What You Need to Know
The emulsion is stabilized by natural emulsifiers from minced garlic (allicin and sulfur compounds) and herb pectins, which reduce interfacial tension between oil droplets and the aqueous vinegar phase. Gradual oil addition and whisking at room temperature (~20 °C) promotes fine droplet dispersion, while a brief rest allows herb cell walls to release soluble fibers, increasing viscosity and flavor integration.
The Science
Primary Reaction
Oil droplets dispersed in vinegar with emulsifiers from garlic and herbs forming a stable emulsion