What You Need to Know
Using a combination of olive oil, garlic, egg yolks, and emulsifiers such as lemon juice to create a stable emulsion, which is essential for creating a creamy and smooth aioli. The process involves slowly adding the oil to the garlic and egg yolks while whisking constantly, to create a stable emulsion.
Sardinian olive oil aioli is a traditional technique in Sardinian cuisine, used to create a creamy and smooth aioli for dishes such as seafood and vegetables.
Key Parameters
Equipment
mortar and pestlewhiskbowlmicroplane
Steps
- 1.
Pane Frattau (Sardinia): Used as rich binding sauce for layered bread dish
- 2.
Fregola con Aioli (Sardinia): Emulsified sauce coats toasted pasta pearls
- 3.
Bottarga Dressing (Sardinia): Base for cured mullet roe emulsion
The Science
Primary Reaction
emulsification