Description
A traditional mayonnaise sauce from Sardinia, made with egg yolks, lemon, and olive oil.
Technical
Whipping egg yolks with lemon juice and 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 egg yolks and the fat molecules in the olive oil.
Culinary Significance
Sardinian mayonnaise is a classic condiment in Sardinian cuisine, often served with seafood or as a dip for vegetables.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
lemonyeggyherby
Wine Analogy
Like a crisp Vermentino with its bright citrus notes
Coffee Analogy
Similar to a medium-roast Ethiopian with lemony acidity
Perfume Analogy
Reminiscent of Eau de Cologne with citrus-herbaceous top notes