What You Need to Know
Using a combination of garlic and olive oil to create a stable emulsion, with a pH range of 4.5 to 5.5. The emulsion is stabilized by the formation of a complex between sulfur compounds from garlic and oleic acid from olive oil.
Lombardy aioli is a traditional Italian technique used to create rich and creamy aioli, often served with grilled meats or vegetables.
Steps
- 1.
Bagna Cauda (Piedmont, Italy): Forms the emulsified base for this warm dipping sauce
- 2.
Escalivada (Catalonia, Spain): Used as a condiment for roasted vegetables
- 3.
Bouillabaisse (Provence, France): Served as a traditional accompaniment to the fish stew
The Science
Primary Reaction
emulsification