Description
Emulsifying olive oil with egg yolks and lemon juice to create a smooth and creamy mayonnaise.
Technical
Using a combination of egg yolks and mustard to stabilize the emulsion, allowing for a smooth and creamy texture. The science behind this technique lies in the manipulation of the interfacial tension between the olive oil and water, specifically the reduction of the interfacial tension through the use of emulsifiers.
Culinary Significance
Campania olive oil mayonnaise is unique in its use of olive oil, which provides a distinct fruity and peppery flavor and aroma.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
Wine Analogy
Like a full-bodied Verdicchio with its herbaceous notes
Coffee Analogy
Similar to a medium-roast Ethiopian coffee with fruity undertones
Perfume Analogy