How to Lombardy Aioli Emulsification

What You Need to Know

This technique involves slowly adding oil to garlic while grinding, creating a stable emulsion through the formation of a lipid-herb complex. The key variables are temperature, pH, and grinding speed.

This technique is unique in that it uses a combination of garlic and olive oil to create a flavorful and aromatic sauce, commonly used in Lombardy dishes such as osso buco.

Key Parameters

Steps

1. 1.

   Bagna Càuda (Piedmont): Forms the base for the warm dipping sauce

2. 2.

   Bourride (Provence): Thickens the fish stew

3. 3.

   Skordalia (Greece): Creates the creamy potato-garlic dip texture

The Science

Primary Reaction

Emulsification of oil in water

Common Mistakes