What You Need to Know
Slowly whisking garlic and lemon juice into 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 garlic and the fat molecules in the olive oil.
Tuscan aioli is a classic condiment in Tuscan cuisine, often served with bread or as a dip for vegetables.
Key Parameters
Equipment
mortar and pestlewhiskmixing bowlmicroplane
Steps
- 1.
Bagna Cauda (Piedmont, Italy): Forms the creamy base for this warm dipping sauce
- 2.
Salmoriglio (Sicily, Italy): Provides emulsification for the lemon-herb sauce
- 3.
Skordalia (Greece): Creates the thick garlic-potato emulsion
The Science
Primary Reaction
emulsification