What You Need to Know
Whipping egg yolks with garlic and lemon juice, then slowly adding olive oil to create a stable emulsion. This process involves the manipulation of lecithin molecules to stabilize the emulsion.
Emilian aioli emulsion is unique in its use of garlic and lemon juice to create a stable emulsion, making it a crucial technique for Italian chefs and home cooks.
Steps
- 1.
Bagna Càuda (Piedmont): Forms the creamy base for the warm dipping sauce
- 2.
Vitello Tonnato (Lombardy): Creates the stable emulsion for the tuna sauce
- 3.
Allioli de Mallorca (Balearic Islands): Adapted version using only garlic and oil
The Science
Primary Reaction
emulsification