What You Need to Know
Whipping egg yolks with lemon juice and 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 egg yolks and the fat molecules in the olive oil.
Sardinian mayonnaise is a classic condiment in Sardinian cuisine, often served with seafood or as a dip for vegetables.
Steps
- 1.
Bottarga Mayo (Sardinia): Base for cured mullet roe spread
- 2.
Fritto Misto Dip (Italian Riviera): Essential component of seafood platter accompaniments
- 3.
Tunisian Felfel Sandwich (Tunisia): Spiced mayonnaise variant for tuna sandwiches
The Science
Primary Reaction
emulsification