Description
A traditional emulsion sauce from Sardinia, made with egg yolks, olive oil, and lemon juice.
Technical
Whisking egg yolks with olive oil and lemon juice to create a stable emulsion. The lecithin in the egg yolks helps to stabilize the mixture.
Culinary Significance
Sardinian mayonnaise emulsion is a key component of traditional Sardinian dishes, such as seafood salads.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richoliveylemony
Wine Analogy
Like a crisp Vermentino with its bright citrus and herbal notes
Coffee Analogy
Similar to a medium-roast Ethiopian coffee with its lemony acidity and oily body
Perfume Analogy
Reminiscent of an aromatic citrus cologne with green undertones