What You Need to Know
Using a combination of heat, acid, and fat to create a stable emulsion, with a temperature range of 140°F to 160°F and a pH range of 4.5 to 5.5. The emulsification process involves the formation of a complex network of fat molecules and garlic, which gives the sauce its rich and creamy texture.
Campanian aioli is unique in that it involves a specific combination of ingredients and techniques to create a rich and creamy sauce, making it ideal for dishes such as seafood and vegetables.
Steps
- 1.
Bagna Càuda (Piedmont, Italy): Forms the creamy base for this warm dipping sauce
- 2.
Escalivada (Catalonia, Spain): Served as accompaniment to roasted vegetables
- 3.
Bouillabaisse (Provence, France): Used as a condiment for the fish stew
The Science
Primary Reaction
emulsification