What You Need to Know
Using a combination of egg yolks and vinegar to stabilize the emulsion, with a pH range of 3.5-4.5.
Used in Italian cuisine to create a variety of sauces and dips.
Key Parameters
Equipment
whiskimmersion blenderbowlrubber spatula
Steps
- 1.
Aïoli (Provence, France): Base for garlic-infused emulsion
- 2.
Tartar sauce (France): Stabilized base for pickle and herb additions
- 3.
Rémoulade (Denmark): Emulsified foundation for mustard and herb sauce
The Science
Primary Reaction
Emulsification of oil and water