What You Need to Know
The mayonnaise is created by slowly pouring olive oil into a mixture of egg yolks and acid, such as lemon juice or vinegar, while constantly whisking. The resulting mayonnaise is smooth and creamy, with a rich olive oil flavor. The emulsification of olive oil and egg yolks is key to achieving the desired texture.
This technique is unique to the Campania region of Italy and is often used as a condiment for salads, sandwiches, and fried foods.
Steps
- 1.
Insalata Caprese (Campania, Italy): Binds tomato and mozzarella while adding depth
- 2.
Panino con la Frittata (Naples, Italy): Moistens sandwich filling without making bread soggy
- 3.
Pissaladière (Nice, France): Base for anchovy and onion tart
The Science
Primary Reaction
Emulsification