Description
Aioli is a classic Mediterranean garlic‑oil emulsion that relies on natural emulsifiers in garlic and, when egg yolk is added, on lecithin to stabilize the mixture.
Technical
The emulsion is formed by dispersing oil droplets into a garlic‑based aqueous phase; sulfur compounds in garlic act as mild emulsifiers, while lecithin in egg yolk provides strong surface activity that reduces interfacial tension. Whisking supplies shear to break oil into fine droplets, and the resulting droplets are stabilized by a monolayer of emulsifiers that prevents coalescence.
Science
Primary Reaction
Emulsion formation via dispersion of oil droplets in aqueous garlic matrix stabilized by lecithin and sulfur compounds
Sensory Profile
Aroma ()
garlicpungentsavoryaromaticsharpearthyherbaceouswarmspicyumami