Description
A traditional mayonnaise sauce from Venice, made with egg yolks, lemon, and olive oil.
Technical
Slowly whisking 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
Venetian mayonnaise is a classic condiment in Venetian cuisine, often served with seafood or as a dip for vegetables.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
lemonyeggyherby
Wine Analogy
Crisp Pinot Grigio
Coffee Analogy
Bright Ethiopian Yirgacheffe
Perfume Analogy
Citrus-forward eau de cologne