What You Need to Know
Slowly whisking olive oil into garlic to create a stable emulsion, which involves the formation of a complex network of fat and water droplets. The key variables are temperature control and whisking speed.
Venetian aioli is unique in its use of olive oil and garlic to create a creamy and flavorful sauce, such as those used in Italian dishes like fritto misto.
Steps
- 1.
Baccalà mantecato (Venice, Italy): Base for whipped salt cod spread
- 2.
Trenette al pesto (Liguria, Italy): Emulsifies pesto ingredients
- 3.
Bouillabaisse (Provence, France): Creamy base for fish stew accompaniment
The Science
Primary Reaction
emulsification