What You Need to Know
The emulsification process involves combining olive oil and garlic with an emulsifier, such as egg yolks, to create a stable mixture. The mixture is then whisked to create a smooth and creamy aioli.
Calabrian olive oil aioli is a traditional technique used in Calabrian cuisine, particularly for making sauces for seafood and vegetable dishes.
Steps
- 1.
Bagna Cauda (Piedmont, Italy): Used as dipping sauce for vegetables
- 2.
Escalivada (Catalonia, Spain): Accompaniment for roasted vegetables
- 3.
Bourride (Provence, France): Base for fish stew
The Science
Primary Reaction
emulsification