What You Need to Know
Combining olive oil with egg yolks and an acid, such as lemon juice, to create a stable emulsion. The process involves slowly adding the olive oil to the egg yolks while mixing, to create a smooth and creamy texture.
Mayonnaise Italiana is a key component in Italian sauces and dressings, such as salsa verde and aioli.
Steps
- 1.
Salsa Verde (Liguria): Base for the herb sauce
- 2.
Vitello Tonnato (Piedmont): Forms the tuna sauce base
- 3.
Bagna Càuda (Piedmont): Emulsifies the anchovy-garlic dip
The Science
Primary Reaction
emulsification