What You Need to Know
The technique involves slowly adding olive oil to garlic and egg yolks while whisking, creating a stable emulsion through the formation of a complex network of fat and water molecules. The process requires precise temperature control and a deep understanding of the chemistry of emulsions.
Sicilian aioli is a fundamental condiment in Sicilian cuisine, particularly for dishes like arancini and cannoli.
Steps
- 1.
Arancini (Sicily): Binding agent for rice balls
- 2.
Bagna Cauda (Piedmont): Base for warm dipping sauce
- 3.
Escalivada (Catalonia): Accompaniment for roasted vegetables
The Science
Primary Reaction
emulsification