What You Need to Know
Using a combination of egg yolks and mustard to stabilize the emulsion, allowing for a smooth and creamy texture. The science behind this technique lies in the manipulation of the interfacial tension between the olive oil and water, specifically the reduction of the interfacial tension through the use of emulsifiers.
Venetian aioli emulsion is unique in its use of garlic and lemon juice, which provides a distinct pungent and tangy flavor and aroma.
Steps
- 1.
Bagna càuda (Piedmont, Italy): Base for vegetable dipping sauce
- 2.
Bouillabaisse (Provence, France): Flavor enhancer in fish stew
- 3.
Toum (Lebanon): Primary sauce component
The Science
Primary Reaction
Emulsification