Description
A traditional mayonnaise technique from Campania, using egg yolks and olive oil.
Technical
Slowly whisking olive oil into egg yolks, with a temperature range of 65°F to 75°F, to create a stable emulsion. The slow whisking process allows the oil droplets to interact with the egg yolks, creating a smooth and creamy texture.
Culinary Significance
Campanian mayonnaise is a fundamental condiment in Italian cuisine, used in dishes such as caprese salad and grilled meats.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richoliveyeggy
Wine Analogy
Like a full-bodied Chardonnay with buttery notes
Coffee Analogy
Similar to the creamy mouthfeel of a well-made latte
Perfume Analogy
Reminiscent of a gourmand fragrance with egg and olive accords