EMULSIFICATIONFATintermediate84% credibility

Calabrian Aioli

Last updated Apr 20, 2026See step-by-step tutorial
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Description

A traditional aioli sauce from Calabria, made with garlic, lemon, and olive oil.

Technical

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.

Culinary Significance

Calabrian aioli is a classic condiment in Calabrian cuisine, often served with seafood or as a dip for vegetables.

Science

Primary Reaction

emulsification

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Sensory Profile

Aroma ()

garliclemonyherby

Origin & History

Civilization

Calabrian

Era

16th century

Region

Calabria, Italy

Research Evidence

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