Linked Base Preparation: Lemon Oil Emulsion

Use this optional citrus emulsion when the recipe needs freshness, acidity, and a lighter finish.

Lemon Oil Emulsion

Base Prep Garde Manger Cold Emulsion Salads • Pasta • Fish

Lemon oil is a bright olive oil and lemon juice emulsion used to finish salads, pasta, seafood, fish, meats, and vegetables. It can be whisked by hand or blended for a tighter texture.

Base Ratio

  • Balanced emulsion: 1 part olive oil to 1 part lemon juice.
  • Lighter version: 2 parts olive oil to 1 part lemon juice.

Base Ingredients

  • Olive oil — 20 grams
  • Fresh lemon juice — 20 grams
  • Salt — to taste
  • White pepper — to taste
  • Optional herbs, spices, Dijon mustard, or guar gum

Quick Method

  1. Season the lemon juice with salt and white pepper.
  2. Whisk while slowly adding the olive oil.
  3. Use immediately, or whisk again if the emulsion separates.
  4. For longer holding, stabilize with Dijon mustard or a small amount of guar gum.
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