Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A traditional aioli sauce from Calabria, made with garlic, lemon, and olive oil.
Origin: Calabrian (16th century) — Calabria, Italy
See full technique reference →Slowly whisking garlic and lemon juice into olive oil to create a stable emulsion, with a temperature range of 60°F to 70°F (15°C to 21°C). The emulsion is stabilized by the lecithin in the garlic and the fat molecules in the olive oil.
Calabrian aioli is a classic condiment in Calabrian cuisine, often served with seafood or as a dip for vegetables.
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emulsification
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