Campanian Olive Oil Mayonnaise

Description

Blending olive oil with egg yolks and acid to create a smooth and creamy mayonnaise.

Technical

The mayonnaise is created by slowly pouring olive oil into a mixture of egg yolks and acid, such as lemon juice or vinegar, while constantly whisking. The resulting mayonnaise is smooth and creamy, with a rich olive oil flavor. The emulsification of olive oil and egg yolks is key to achieving the desired texture.

Culinary Significance

This technique is unique to the Campania region of Italy and is often used as a condiment for salads, sandwiches, and fried foods.

Science

Primary Reaction

Emulsification

Sensory Profile