Description
A traditional emulsion sauce from Apulia, made with garlic, lemon juice, and olive oil.
Technical
Whisking garlic and lemon juice with olive oil to create a stable emulsion. The lecithin in the garlic helps to stabilize the mixture.
Culinary Significance
Apulian aioli emulsion is a key component of traditional Apulian dishes, such as fried seafood.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
pungentgarlickylemony
Wine Analogy
Like a crisp Vermentino with its bright acidity and herbal notes
Coffee Analogy
Similar to a light roast Ethiopian with citrusy brightness
Perfume Analogy
Reminiscent of Eau Sauvage with its sharp citrus and herbal top notes