Description
A traditional Argentine and Uruguayan condiment made with herbs, spices, vinegar, and oil.
Technical
The acidity in the vinegar breaks down the cell walls of the herbs, releasing their flavors and oils. The emulsification of the oil and vinegar is facilitated by the presence of egg yolk or mustard in some recipes.
Science
Primary Reaction
Emulsification
Sensory Profile
Aroma ()
HerbaceousPungentFreshEarthySharpCitrusy
Wine Analogy
Sauvignon Blanc (herbaceous, bright acidity)
Coffee Analogy
Ethiopian Yirgacheffe (floral, citrusy notes)
Perfume Analogy
Eau de Cologne (fresh citrus-herbal accord)