Description
Emulsification of olive oil and garlic to create a rich and creamy aioli.
Technical
Using a combination of garlic and olive oil to create a stable emulsion, with a pH range of 4.5 to 5.5. The emulsion is stabilized by the formation of a complex between sulfur compounds from garlic and oleic acid from olive oil.
Culinary Significance
Lombardy aioli is a traditional Italian technique used to create rich and creamy aioli, often served with grilled meats or vegetables.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
pungentfruityherbaceous
Wine Analogy
Like a bold Tuscan red with high tannins
Coffee Analogy
Similar to a dark roast with pungent notes
Perfume Analogy
Resembles a Mediterranean herbaceous scent profile