What You Need to Know
Slowly whisking garlic and lemon juice into 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 garlic and the fat molecules in the olive oil.
Calabrian aioli is a classic condiment in Calabrian cuisine, often served with seafood or as a dip for vegetables.
Key Parameters
Equipment
mortar and pestlewhiskceramic bowl
Steps
- 1.
Accompagnamento per pesce spada (Calabria): Essential sauce for grilled swordfish
- 2.
Bagna cauda Calabrese (Piedmont-Calabrian fusion): Regional twist on the classic dip
- 3.
Panino con aioli (Coastal Calabrian street food): Primary condiment for seafood sandwiches
The Science
Primary Reaction
Emulsification