What You Need to Know
Using a combination of garlic and lemon juice to stabilize an emulsion of olive oil and garlic, with a ratio of 2:1 oil to garlic. The emulsification process involves the formation of a stable interface between the oil and water phases, resulting in a smooth and creamy texture.
This technique is used in traditional Lombardy cuisine to create aioli for dishes such as ossobuco and risotto alla milanese.
Steps
- 1.
Ossobuco alla Milanese (Milan, Italy): Provides the garlicky base for the gremolata topping
- 2.
Bagna Càuda (Piedmont, Italy): Forms the emulsion base for this warm dipping sauce
- 3.
Bouillabaisse (Provence, France): Used in the rouille accompaniment
The Science
Primary Reaction
Emulsification