What You Need to Know
Using a combination of egg yolks and mustard to stabilize the emulsion, allowing for a smooth and creamy texture. The science behind this technique lies in the manipulation of the interfacial tension between the olive oil and water, specifically the reduction of the interfacial tension through the use of emulsifiers.
Campania olive oil mayonnaise is unique in its use of olive oil, which provides a distinct fruity and peppery flavor and aroma.
Steps
- 1.
Insalata Caprese (Campania, Italy): Provides creamy base for modern deconstructed versions
- 2.
Bagna Càuda (Piedmont, Italy): Used as stabilizer in warm anchovy-olive oil dip
- 3.
Salade Niçoise (Provence, France): Regional variation uses olive oil mayonnaise instead of vinaigrette
The Science
Primary Reaction
emulsification